High-potency sweetener composition with vitamin and compositions sweetened therewith

ABSTRACT

The present invention relates generally to functional sweetener compositions comprising non-caloric or low-caloric natural and/or synthetic, high-potency sweeteners and methods for making and using them. In particular, the present invention relates to different functional sweetener compositions comprising at least one non-caloric or low-caloric natural and/or synthetic, high-potency sweetener, at least one sweet taste improving composition, and at least one functional ingredient, such as a vitamin. The present invention also relates to functional sweetener compositions and methods that can improve the tastes of non-caloric or low-caloric high-potency sweeteners by imparting a more sugar-like taste or characteristic. In particular, the functional sweetener compositions and methods provide a more sugar-like temporal profile, including sweetness onset and sweetness linger, and/or a more sugar-like flavor profile.

RELATED APPLICATION DATA

The present application claims priority under 35 U.S.C. §119 to U.S.Provisional Application No. 60/739,302, entitled “Natural High-PotencySweetener Compositions With Improved Temporal Profile And/Or FlavorProfile, Methods For Their Formulations, and Uses,” filed on Nov. 23,2005; U.S. Provisional Application No. 60/739,124, entitled “SyntheticSweetener Compositions With Improved Temporal Profile And/Or FlavorProfile, Methods For Their Formulations, and Uses,” filed on Nov. 23,2005; U.S. Provisional Application No. 60/805,209, entitled “NaturalHigh-Potency Tabletop Sweetener Compositions with Improved Temporaland/or Flavor Profiles, Methods for Their Formulation, and Uses,” filedon Jun. 19, 2006; and U.S. Provisional Application No. 60/805,216,entitled “Rebaudioside A Composition and Method for PurifyingRebaudioside A,” filed on Jun. 19, 2006. These applications are herebyincorporated by reference in their entirety.

FIELD OF THE INVENTION

The present invention relates generally to a functional sweetener andorally ingestible compositions containing same.

BACKGROUND OF THE INVENTION

Nutrition usually focuses on the relationship between food and humanhealth from the perspective of ensuring all essential nutrients areadequately supplied and utilized to optimize health and well being. Asdiseases typically related to nutritional deficiency were managed, therehas been a recognition that many nutrients have health benefits beyondbasic nutrition. Accordingly, functional ingredients have beenidentified as playing a key role in an individual's overall health.

“Functional ingredients” offer potential health benefits beyond basicnutrition when incorporated into foods, beverages, and other orallyingested products. Such ingredients have been shown to help reduce therisk of or manage a number of health concerns, including cancer, heartand cardiovascular disease, gastrointestinal health, menopausalsymptoms, osteoporosis, and vision. Since 1993, the United States Foodand Drug Administration (FDA) has approved numerous health claims forthe labeling of food products with information related to the healthbenefits of functional food (U.S. Food and Drug Administration, A FoodLabeling Guide (2000)).

Functional Food Health Benefit Potassium Reduced risk of high bloodDiets low in sodium pressure and stroke Plant sterol and stanol estersReduced risk of coronary Soy protein heart disease Fruits, vegetables,and grain products that contain fiber, particularly soluble fiber Dietslow in dietary saturated fat and cholesterol Calcium Reduced risk ofosteoporosis Fruits, vegetables, and fiber-containing Reduced risk ofcancer grain products Diets low in dietary fat Folate Reduced risk ofneural tube birth defects Dietary sugar alcohol Reduced risk of dentalcaries (cavities)

Although not yet approved by the FDA for the purposes of labeling,numerous other functional foods are believed to provide health benefitsbeyond those listed above, such as reduced inflammation.

Functional ingredients generally are classified into categories such ascarotenoids, dietary fiber, fatty acids, flavonoids, isothiocyanates,phenols, plant sterols and stanols (phytosterols and phytostanols);polyols; prebiotics/probiotics; phytoestrogens; soy protein;sulfides/thiols; amino acids; proteins; vitamins; and minerals.Functional ingredients also may be classified based on their healthbenefits, such as cardiovascular, cholesterol-reducing, andanti-inflammatory.

Health trends also have promoted an increased use of non-calorichigh-potency sweeteners in consumer diets. Although natural caloricsweetener compositions, such as sucrose, fructose, and glucose, providethe most desirable taste to consumers, they are caloric. Numerousnatural and synthetic high-potency sweeteners are non-caloric; however,they exhibit sweet tastes that have different temporal profiles, maximalresponses, flavor profiles, mouthfeels, and/or adaptation behaviors thanthat of sugar.

For example, the sweet tastes of natural and synthetic high-potencysweeteners are slower in onset and longer in duration than the sweettaste produced by sugar and thus change the taste balance of a foodcomposition. Because of these differences, use of natural and synthetichigh-potency sweeteners to replace a bulk sweetener, such as sugar, in afood or beverage, causes an unbalanced temporal profile and/or flavorprofile. In addition to the difference in temporal profile, high-potencysweeteners generally exhibit (i) lower maximal response than sugar, (ii)off tastes including bitter, metallic, cooling, astringent,licorice-like taste, etc., and/or (iii) sweetness which diminishes oniterative tasting. It is well known to those skilled in the art offood/beverage formulation that changing the sweetener in a compositionrequires re-balancing of the flavor and other taste components (e.g.,acidulants). If the taste profile of natural and synthetic high-potencysweeteners could be modified to impart specific desired tastecharacteristics to be more sugar-like, the type and variety ofcompositions that may be prepared with that sweetener would be expandedsignificantly. Accordingly, it would be desirable to selectively modifythe taste characteristics of natural and synthetic high-potencysweeteners.

It also would be desirable to improve the taste of ingestiblecompositions that include functional ingredients to promote their useand the resulting health benefits.

SUMMARY OF THE INVENTION

Generally, this invention addresses the above described need byproviding a functional sweetener composition having improved temporalprofile and/or flavor profile and a method for improving the temporalprofile and/or flavor profile of a functional sweetener composition. Inanother particular embodiment, this invention provides a functionalsweetened composition comprising a sweetenable composition incombination with a functional sweetener composition having an improvedtemporal profile and/or flavor profile, and a method for improving thetemporal profile and/or flavor profile of the functional sweetenedcomposition. In particular, this invention improves the temporal profileand/or flavor profile by imparting a more sugar-like temporal profileand/or flavor profile. More particularly, this invention comprises afunctional sweetener composition or a functional sweetened compositioncomprising at least one vitamin; at least one high-potency sweetener;and at least one sweet taste improving composition.

Objects and advantages of the invention will be set forth in part in thefollowing description, or may be obvious from the description, or may belearned through practice of the invention. Unless otherwise defined, alltechnical and scientific terms and abbreviations used herein have thesame meaning as commonly understood by one of ordinary skill in the artto which this invention pertains. Although methods and compositionssimilar or equivalent to those described herein can be used in practiceof the present invention, suitable methods and compositions aredescribed without intending that any such methods and compositions limitthe invention herein.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 is a powder x-ray diffraction scan of rebaudioside A polymorphForm 1 on a plot of the scattering intensity versus the scattering angle2θ in accordance with an embodiment of this invention.

FIG. 2 is a powder x-ray diffraction scan of rebaudioside A polymorphForm 2 on a plot of the scattering intensity versus the scattering angle2θ in accordance with an embodiment of this invention.

FIG. 3 is a powder x-ray diffraction scan of rebaudioside A polymorphForm 3A on a plot of the scattering intensity versus the scatteringangle 2θ in accordance with an embodiment of this invention.

FIG. 4 is a powder x-ray diffraction scan of rebaudioside A polymorphForm 3B on a plot of the scattering intensity versus the scatteringangle 2θ in accordance with an embodiment of this invention.

FIG. 5 is a powder x-ray diffraction scan of rebaudioside A polymorphForm 4 on a plot of the scattering intensity versus the scattering angle2θ in accordance with an embodiment of this invention.

DETAILED DESCRIPTION OF THE INVENTION

Reference now will be made in detail to the presently profferedembodiments of the invention. Each example is provided by way ofexplanation of embodiments of the invention, not limitation of theinvention. In fact, it will be apparent to those skilled in the art thatvarious modifications and variations can be made in the presentinvention without departing from the spirit or scope of the invention.For instance, features illustrated or described as part of oneembodiment, can be used on another embodiment to yield a still furtherembodiment. Thus, it is intended that the present invention cover suchmodifications and variations within the scope of the appended claims andtheir equivalents.

Embodiments of this invention include functional sweetener compositionsand functional sweetened compositions comprising at least one naturaland/or synthetic high-potency sweetener, at least one sweet tasteimproving composition, and at least one functional ingredient. Alsoembodied in this invention are methods for making functional sweetenercompositions and functional sweetened compositions.

I. Functional Ingredients

In a particular embodiment, a sweetener composition comprises at leastone natural and/or synthetic high-potency sweetener, at least onesweet-taste improving composition, and at least one functionalingredient. The functional ingredient desirably comprises at least onevitamin.

Since their discovery at the beginning of the 20th century vitamins havebeen known to constitute an important part of a healthy diet. Vitaminsare organic compounds that the human body needs in small quantities fornormal functioning. The body uses vitamins without breaking them down,unlike other nutrients such as carbohydrates and proteins. To date,thirteen vitamins have been recognized, including vitamin A, vitamin D,vitamin E, vitamin K, vitamin B1, vitamin B2, vitamin B3, vitamin B5,vitamin B6, vitamin B7, vitamin B9, vitamin B12, and vitamin C. Many ofvitamins also have alternative chemical names, non-limiting examples ofwhich are provided below.

Vitamin Alternative names Vitamin A Retinol Retinaldehyde Retinoic acidRetinoids Retinal Retinoic acid Vitamin D Calciferol (vitamins D1-D5)Cholecalciferol Lumisterol Ergocalciferol Dihydrotachysterol7-dehydrocholesterol Vitamin E Tocopherol Tocotrienol Vitamin KPhylloquinone Naphthoquinone Vitamin B1 Thiamin Vitamin B2 RiboflavinVitamin G Vitamin B3 Niacin Nicotinic acid Vitamin PP Vitamin B5Pantothenic acid Vitamin B6 Pyridoxine Pyridoxal Pyridoxamine Vitamin B7Biotin Vitamin H Vitamin B9 Folic acid Folate Folacin Vitamin MPteroyl-L-glutamic acid Vitamin B12 Cobalamin Cyanocobalamin Vitamin CAscorbic acid

Various other compounds have been classified as vitamins by someauthorities, These compounds may be termed pseudo-vitamins and include,but are not limited to, compounds such as ubiquinone (coenzyme Q10),pangamic acid, dimethylglycine, taestrile, amygdaline, flavanoids,para-aminobenzoic acid, adenine, adenylic acid, and s-methylmethionine.As used herein, the term vitamin includes pseudo-vitamins.

Vitamins can be classified as either fat- or water-soluble. Fat-solublevitamins are stored in the cells of the body and are not easilyexcreted, thus, they do not need to be consumed as frequently. However,fat-soluble vitamins are more likely to reach toxic levels in the bodyas compared with water-soluble vitamins. Four of the thirteen compoundsthat have been classified as vitamins are fat-soluble, includingvitamins A, D, E, and K.

Water-soluble vitamins dissolve easily in water and travel freelythroughout the body. Excess amounts of water-soluble vitamins areusually excreted by the kidneys. Nine of the thirteen compounds thathave been classified as vitamins are water-soluble, including vitaminB1, vitamin B2, vitamin B3, vitamin B6, vitamin B12, folic acid, biotin,pantothenic acid, and vitamin C.

Generally, vitamins must be obtained from external sources because thehuman body is unable to synthesize these compounds from other nutrients.Exceptions include vitamins K and B7, which are produced bymicroorganisms in the intestines, and vitamin D, which is synthesized inthe skin with the help of ultraviolet radiation in sunlight. Inaddition, vitamins A and B3 can be produced from precursors β-caroteneand tryptophan, respectively. All vitamins can be obtained through theingestion of food or beverage. As used herein, the term vitamin includesprecursors, including, but not limited to, β-carotene and tryptophan.

Vitamins are essential for normal growth and development and also areimportant to maintaining good health. They are necessary in order forthe body to process proteins, carbohydrates, and fats. Vitamins also areessential for proper functioning of the nervous system and for buildingcells and tissues. They serve as catalysts or reagents in numerousprocesses within the body. An inadequate diet can lead to vitamindeficiencies, causing illnesses such as scurvy, rickets, pellagra, andberiberi. These illnesses are avoidable with proper vitamin intake.

In addition to their importance in normal bodily function, vitamins canprovide additional health benefits. For example, vitamins A, C, and Eare antioxidants. Antioxidants help to control free radicals in thebody. Free radicals are highly reactive atoms or molecules having anunpaired electron that can damage cells and tissues in the body. Abuildup of free radicals may contribute to diseases such as Parkinson'sdisease, Alzheimer's, and some forms of cancer. By neutralizing freeradicals within the body, antioxidants can lower the incidence of suchdiseases. Because of their nutritional and functional benefits, it wouldbe desirable to supplement food and beverages with vitamins.

As used herein, the at least one vitamin may comprise a single vitaminor a plurality of vitamins as a functional ingredient for the sweetenercompositions provided herein. Generally, according to particularembodiments of this invention, the at least one vitamin is present inthe sweetener composition or sweetened orally ingestible composition inan amount sufficient to promote health and wellness.

According to a desirable embodiment, β-carotene is provided in thesweetener composition in an amount from about 250 to about 350 μg perserving. According to another embodiment, vitamin B2 is provided in thesweetener composition in an amount from about 0.1 to about 0.2 mg perserving. According to still another embodiment, vitamin B3 is providedin the sweetener composition in an amount from about 1.5 to about 2.0 mgper serving. According to yet another embodiment, vitamin B6 is providedin the sweetener composition in an amount from about 0.1 to about 0.3 mgper serving. According to another embodiment, vitamin B 12 is providedin the sweetener composition in an amount from about 0.4 to about 0.6 μgper serving. According to still embodiment, vitamin C is provided in thesweetener composition in an amount from about 50 to about 70 mg perserving. According to yet embodiment, vitamin D is provided in thesweetener composition in an amount from about 2.0 to about 3.0 μg perserving. According to another embodiment, vitamin E is provided in thesweetener composition in an amount from about 2.5 to about 3.5 mg perserving.

According to particular embodiments of this invention, the sweetenercompositions provided herein further may comprise at least onefunctional ingredient different than the vitamins described above.According to particular embodiments of this invention, non-limitingexamples of such functional ingredients include naturally nutrient-richor medicinally active food, such as garlic, soybeans, antioxidants,fibers, glucosamine, chondroitin sulfate, ginseng, ginko, Echinacea, orthe like; other nutrients that provide health benefits, such as aminoacids, minerals, carotenoids, dietary fiber, fatty acids such as omega-3or omega-6 fatty acids, DHA, EPA, or ALA which can be derived from plantor animal sources (e.g., salmon and other cold-water fish or algae),flavonoids, phenols, polyols, prebiotics/probiotics, phytoestrogens,sulfides/thiols, policosanol, saponin, rubisco peptide, appetitesuppressants, hydration agents, autoimmune agents, C-reactive proteinreducing agents, or anti-inflammatory agents; or any other functionalingredient that is beneficial to the treatment of specific diseases orconditions, such as diabetes, osteoporosis, inflammation, orcholesterol.

II. Natural and/or Synthetic High-Potency Sweeteners

The sweetener compositions provided also comprise at least one naturaland/or synthetic high-potency sweetener. As used herein the phrases“natural high-potency sweetener”, “NHPS”, “NHPS composition”, and“natural high-potency sweetener composition” are synonymous. “NHPS”means any sweetener found in nature which may be in raw, extracted,purified, or any other form, singularly or in combination thereof andcharacteristically have a sweetness potency greater than sucrose,fructose, or glucose, yet have less calories. Non-limiting examples ofNHPSs suitable for embodiments of this invention include rebaudioside A,rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E,rebaudioside F, dulcoside A, dulcoside B, rubusoside, stevia,stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener,siamenoside, monatin and its salts (monatin SS, RR, RS, SR), eurculin,glycyrrhizic acid and its salts, thaumatin, monellin, mabinlin,brazzein, hemandulcin, phyllodulcin, glycyphyllin, phloridzin,trilobtain, baiyunoside, osladin, polypodoside A, pterocaryoside A,pterocaryoside B, mukurozioside, phlomisoside I, periandrin I,abrusoside A, and cyclocarioside I. NHPS also includes modified NHPSs.Modified NHPSs include NHPSs which have been altered naturally. Forexample, a modified NHPS includes, but is not limited to, NHPSs whichhave been fermented, contacted with enzyme, or derivatized orsubstituted on the NHPS. In one embodiment, at least one modified NHPSmay be used in combination with at least one NHPS. In anotherembodiment, at least one modified NHPS may be used without a NHPS. Thus,modified NHPSs may be substituted for a NHPS or may be used incombination with NHPSs for any of the embodiments described herein. Forthe sake of brevity, however, in the description of embodiments of thisinvention, a modified NHPS is not expressly described as an alternativeto an unmodified NHPS, but it should be understood that modified NHPSscan be substituted for NHPSs in any embodiment disclosed herein.

In one embodiment, extracts of a NHPS may be used in any puritypercentage. In another embodiment, when a NHPS is used as a non-extract,the purity of the NHPS may range for example from about 25% to about100%. According to other embodiments, the purity of the NHPS may rangefrom about 50% to about 100% from about 70% to about 100%; from about80% to about 100%; from about 90% to about 100%; from about 95% to about100%; from about 95% to about 99.5%; from about 96% to about 100%; fromabout 97% to about 100%; from about 98% to about 100%; and from about99% to about 100%.

Purity, as used here, represents the weight percentage of a respectiveNHPS compound present in a NHPS extract, in raw or purified form. In oneembodiment, a steviolglycoside extract comprises a particularsteviolglycoside in a particular purity, with the remainder of thestevioglycoside extract comprising a mixture of other steviolglycosides.

To obtain a particularly pure extract of a NHPS, such as rebaudioside A,it may be necessary to purify the crude extract to a substantially pureform. Such methods generally are known to those of ordinary skill in theart.

An exemplary method for purifying a NHPS, such as rebaudioside A, isdescribed in the co-pending patent application No. 60/805,216, entitled“Rebaudioside A Composition and Method for Purifying Rebaudioside A,”filed on Jun. 19, 2006, by inventors DuBois, et al., the disclosure ofwhich is incorporated herein by reference in its entirety.

Briefly described, substantially pure rebaudioside A is crystallized ina single step from an aqueous organic solution comprising at least oneorganic solvent and water in an amount from about 10% to about 25% byweight, more particularly from about 15% to about 20% by weight. Organicsolvents desirably comprise alcohols, acetone, and acetonitile.Non-limiting examples of alcohols include ethanol, methanol, isopranol,1-propanol, 1-butanol, 2-butanol, tert-butanol, and isobutanol.Desirably, the at least one organic solvent comprises a mixture ofethanol and methanol present in the aqueous organic solution in a weightratio ranging from about 20 parts to about 1 part ethanol to 1 partmethanol, more desirably from about 3 parts to about 1 part ethanol to 1part methanol.

Desirably, the weight ratio of the aqueous organic solvent and cruderebaudioside A ranges from about 10 to about 4 parts aqueous organicsolvent to 1 part crude rebaudioside A, more particularly from about 5to about 3 parts aqueous organic solvent to 1 part crude rebaudioside A.

In an exemplary embodiment, the method of purifying rebaudioside A iscarried out at approximately room temperature. In another embodiment,the method of purifying rebaudioside A further comprises the step ofheating the rebaudioside A solution to a temperature in a range fromabout 20° C. to about 40° C., or in another embodiment to a refluxtemperature, for about 0.25 hours to about 8 hours. In another exemplaryembodiment, wherein the method for purifying rebaudioside A comprisesthe step of heating the rebaudioside A solution, the method furthercomprises the step of cooling the rebaudioside A solution to atemperature in the range from about 4° C. to about 25° C. for about 0.5hours to about 24 hours.

According to particular embodiments, the purity of rebaudioside A mayrange from about 50% to about 100%; from about 70% to about 100%; fromabout 80% to about 100%; from about 90% to about 100%; from about 95% toabout 100%; from about 95% to about 99.5%; about 96% to about 100%; fromabout 97% to about 100%; from about 98% to about 100%; and from about99% to about 100%. According to particularly desirable embodiments, uponcrystallization of crude rebaudioside A, the substantially purerebaudioside A composition comprises rebaudioside A in a purity greaterthan about 95% by weight up to about 100% by weight on a dry basis. Inother exemplary embodiments, substantially pure rebaudioside A comprisespurity levels of rebaudioside A greater than about 97% up to about 100%rebaudioside A by weight on a dry basis, greater than about 98% up toabout 100% by weight on a dry basis, or greater than about 99% up toabout 100% by weight on a dry basis. The rebaudioside A solution duringthe single crystallization step may be stirred or unstirred.

In an exemplary embodiment, the method of purifying rebaudioside Afurther comprises the step of seeding (optional step) the rebaudioside Asolution at an appropriate temperature with high-purity crystals ofrebaudioside A sufficient to promote crystallization of the rebaudiosideA to form pure rebaudioside A. An amount of rebaudioside A sufficient topromote crystallization of substantially pure rebaudioside A comprisesan amount of rebaudioside A from about 0.0001% to about 1% by weight ofthe rebaudioside A present in the solution, more particularly from about0.01% to about 1% by weight. An appropriate temperature for the step ofseeding comprises a temperature in a range from about 18° C. to about35° C.

In another exemplary embodiment, the method of purifying rebaudioside Afurther comprises the steps of separating and washing the substantiallypure rebaudioside A composition. The substantially pure rebaudioside Acomposition may be separated from the aqueous organic solution by avariety of solid-liquid separation techniques that utilize centrifugalforce, that include, without limitation, vertical and horizontalperforated basket centrifuge, solid bowl centrifuge, decantercentrifuge, peeler type centrifuge, pusher type centrifuge, Heinkel typecentrifuge, disc stack centrifuge and cyclone separation. Additionally,separation may be enhanced by any of pressure, vacuum, and gravityfiltration methods, that include, without limitation, the use of belt,drum, nutsche type, leaf, plate, Rosenmund type, sparkler type, and bagfilters and filter press. Operation of the rebaudioside A solid-liquidseparation device may be continuous, semi-continuous or in batch mode.The substantially pure rebaudioside A composition also may be washed onthe separation device using various aqueous organic solvents andmixtures thereof. The substantially pure rebaudioside A composition canbe dried partially or totally on the separation device using any numberof gases, including, without limitation, nitrogen and argon, toevaporate residual liquid solvent. The substantially pure rebaudioside Acomposition may be removed automatically or manually from the separationdevice using liquids, gases or mechanical means by either dissolving thesolid or maintaining the solid form.

In still another exemplary embodiment, the method of purifyingrebaudioside A further comprises the step of drying the substantiallypure rebaudioside A composition using techniques well known to thoseskilled in the art, non-limiting examples of which include the use of arotary vacuum dryer, fluid bed dryer, rotary tunnel dryer, plate dryer,tray dryer, Nauta type dryer, spray dryer, flash dryer, micron dryer,pan dryer, high and low speed paddle dryer and microwave dryer. In anexemplary embodiment, the step of drying comprises drying thesubstantially pure rebaudioside A composition using a nitrogen or argonpurge to remove the residual solvent at a temperature in a range fromabout 40° C. to about 60° C. for about 5 hours to about 100 hours.

In yet another exemplary embodiment, wherein the crude rebaudioside Amixture comprises substantially no rebaudioside D impurity, the methodof purifying rebaudioside A further comprises the step of slurrying thecomposition of substantially pure rebaudioside A with an aqueous organicsolvent prior to the step of drying the substantially pure rebaudiosideA composition. The slurry is a mixture comprising a solid and an aqueousorganic or organic solvent, wherein the solid comprises thesubstantially pure rebaudioside A composition and is only sparinglysoluble in the aqueous organic or organic solvent. In an embodiment, thesubstantially pure rebaudioside A composition and aqueous organicsolvent are present in the slurry in a weight ratio ranging from about15 parts to 1 part aqueous organic solvent to 1 part substantially purerebaudioside A composition. In one embodiment, the slurry is maintainedat room temperature. In another embodiment, the step of slurryingcomprises heating the slurry to a temperature in a range from about 20to about 40° C. The substantially pure rebaudioside A composition isslurried for about 0.5 hours to about 24 hours.

In still yet another exemplary embodiment, the method of purifyingrebaudioside A further comprises the steps of separating thesubstantially pure rebaudioside A composition from the aqueous organicor organic solvent of the slurry and washing the substantially purerebaudioside A composition followed by the step of drying thesubstantially pure rebaudioside A composition.

If further purification is desired, the method of purifying rebaudiosideA described herein may be repeated or the substantially purerebaudioside A composition may be purified further using an alternativepurification method, such as the column chromatography.

It also is contemplated that other NHPSs may be purified using thepurification method described herein, requiring only minorexperimentation that would be obvious to those of ordinary skill in theart.

The purification of rebaudioside A by crystallization as described aboveresults in the formation of at least four different polymorphs: Form 1:a rebaudioside A hydrate; Form 2: an anhydrous rebaudioside A; Form 3: arebaudioside A solvate; and Form 4: an amorphous rebaudioside A. Theaqueous organic solution and temperature of the purification processinfluence the resulting polymorphs in the substantially purerebaudioside A composition. FIGS. 1-5 are exemplary powder x-raydiffraction (XRPD) scans of polymorphs Form I (hydrate), Form 2(anhydrate), Form 3A (methanol solvate), Form 3B (ethanol solvate), andForm 4 (amorphous), respectively. The material properties of the fourrebaudioside A polymorphs are summarized in the following table:

TABLE 1 Rebaudioside A Polymorphs Form 1 Form 2 Form 3 Form 4 PolymorphPolymorph Polymorph Polymorph Rate of Very low Intermediate High Highdissolution in (<0.2%/ (<30%/ (>30%/5 (>35%/5 H2O at 25° C. 60 minutes)5 minutes) minutes) minutes) Alcohol <0.5% <1% 1-3% content Moisture  >5% <1%  <3% 6.74% content

The type of polymorph formed is dependent on the composition of theaqueous organic solution, the temperature of the crystallization step,and the temperature during the drying step. Form 1 and Form 3 are formedduring the single crystallization step while Form 2 is formed during thedrying step after conversion from Form 1 or Form 3.

Low temperatures during the crystallization step, in the range of about20° C. to about 50° C., and a low ratio of water to the organic solventin the aqueous organic solvent results in the formation of Form 3. Hightemperatures during the crystallization step, in the range of about 50°C. to about 80° C., and a high ratio of water to the organic solvent inthe aqueous organic solvent results in the formation of the Form 1. Form1 can be converted to Form 3 by slurrying in an anhydrous solvent atroom temperature (2-16 hours) or at reflux for approximately (0.5-3hours). Form 3 can be converted to Form 1 by slurrying the polymorph inwater at room temperature for approximately 16 hours or at reflux forapproximately 2-3 hours. Form 3 can be converted to the Form 2 duringthe drying process; however, increasing either the drying temperatureabove 70° C. or the drying time of a substantially pure rebaudioside Acomposition can result in decomposition of the rebaudioside A andincrease the remaining rebaudioside B impurity in the substantially purerebaudioside A composition. Form 2 can be converted to Form 1 with theaddition of water.

Form 4 may be formed from Form 1, 2, 3, or combinations thereof, usingmethods well known to those of ordinary skill in the art. Non-limitingexamples of such methods include melt-processing, ball milling,crystallization, lyophilization, cryo-grinding, and spray-drying. In aparticular embodiment, Form 4 can be prepared from a substantially purerebaudioside A composition obtained by the purification methodsdescribed hereinabove by spray-drying a solution of the substantiallypure rebaudioside A composition.

As used herein, the phrase “synthetic sweetener” refers to anycompositions which are not found in nature and characteristically have asweetness potency greater than sucrose, fructose, or glucose, yet haveless calories. Non-limiting examples of synthetic sweeteners suitablefor embodiments of this invention include sucralose, potassiumacesulfame, aspartame, alitame, saccharin, neohesperidindihydrochalcone, cyclamate, neotame,N—[N-[3-(3-hydroxy-4-methoxyphenyl)propyl]-L-α-aspartyl]-L-phenylalanine1-methyl ester,N—[N-[3-(3-hydroxy-4-methoxyphenyl)-3-methylbutyl]-L-α-aspartyl]-L-phenylalanine1-methyl ester,N—[N-[3-(3-methoxy-4-hydroxyphenyl)propyl]-L-α-aspartyl]-L-phenylalanine1-methyl ester, salts thereof, and the like.

The NHPS and synthetic sweeteners may be used individually or incombination with other NHPS and/or synthetic sweeteners. For example,the sweetener composition may comprise a single NHPS or a singlesynthetic sweetener; a single NHPS in combination with a singlesynthetic sweetener; one or more NHPSs in combination with a singlesynthetic sweetener; a single NHPS in combination with one or moresynthetic sweeteners; or one or more NHPSs in combination with one ormore synthetic sweeteners. A plurality of natural and/or synthetichigh-potency sweeteners may be used as long as the combined effect doesnot adversely affect the taste of the sweetener composition or orallysweetened composition.

For example, particular embodiments comprise combinations of NHPSs, suchas steviolglycosides. Non-limiting examples of suitable stevioglycosideswhich may be combined include rebaudioside A, rebaudioside B,rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F,dulcoside A, dulcoside B, rubusoside, stevioside, or steviolbioside.According to particularly desirable embodiments of the presentinvention, the combination of high-potency sweeteners comprisesrebaudioside A in combination with rebaudioside B, rebaudioside C,rebaudioside E, rebaudioside F, stevioside, steviolbioside, dulcoside A,or combinations thereof.

Generally, according to a particular embodiment, rebaudioside A ispresent in the combination of high-potency sweeteners in an amount inthe range of about 50 to about 99.5 weight percent of the combination ofhigh-potency sweeteners, more desirably in the range of about 70 toabout 90 weight percent, and still more desirably in the range of about75 to about 85 weight percent.

In another particular embodiment, rebaudioside 13 is present in thecombination of high-potency sweeteners in an amount in the range ofabout 1 to about 8 weight percent of the combination of high-potencysweeteners, more desirably in the range of about 2 to about 5 weightpercent, and still more desirably in the range of about 2 to about 3weight percent.

In another particular embodiment, rebaudioside C is present in thecombination of high-potency sweeteners in an amount in the range ofabout 1 to about 10 weight percent of the combination of high-potencysweeteners, more desirably in the range of about 3 to about 8 weightpercent, and still more desirably in the range of about 4 to about 6weight percent.

In still another particular embodiment, rebaudioside E is present in thecombination of high-potency sweeteners in an amount in the range ofabout 0.1 to about 4 weight percent of the combination of high-potencysweeteners, more desirably in the range of about 0.1 to about 2 weightpercent, and still more desirably in the range of about 0.5 to about 1weight percent.

In still another particular embodiment, rebaudioside F is present in thecombination of high-potency sweeteners in an amount in the range ofabout 0.1 to about 4 weight percent of the combination of high-potencysweeteners, more desirably in the range of about 0.1 to about 2 weightpercent, and still more desirably in the range of about 0.5 to about 1weight percent.

In still yet another particular embodiment, dulcoside A is present inthe combination of high-potency sweeteners in an amount in the range ofabout 0.1 to about 4 weight percent of the combination of high-potencysweeteners, more desirably in the range of about 0.1 to about 2 weightpercent, and still more desirably in the range of about 0.5 to about 1weight percent.

In yet another particular embodiment, dulcoside B is present in thecombination of high-potency sweeteners in an amount in the range ofabout 0.1 to about 4 weight percent of the combination of high-potencysweeteners, more desirably in the range of about 0.1 to about 2 weightpercent, and still more desirably in the range of about 0.5 to about 1weight percent.

In another particular embodiment, stevioside is present in thecombination of high-potency sweeteners in an amount in the range ofabout 0.5 to about 10 weight percent of the combination of high-potencysweeteners, more desirably in the range of about 1 to about 6 weightpercent, and still more desirably in the range of about 1 to about 4weight percent.

In still another particular embodiment, steviolbioside is present in thecombination of high-potency sweeteners in an amount in the range ofabout 0.1 to about 4 weight percent of the combination of high-potencysweeteners, more desirably in the range of about 0.1 to about 2 weightpercent, and still more desirably in the range of about 0.5 to about 1weight percent.

According to a particularly desirable embodiment, the high-potencysweetener composition comprises a combination of rebaudioside A,stevioside, rebaudioside B, rebaudioside C, and rebaudioside F; whereinrebaudioside A is present in the combination of high-potency sweetenersin an amount in the range of about 75 to about 85 weight percent basedon the total weight of the combination of high-potency sweeteners,stevioside is present in an amount in the range of about 1 to about 6weight percent, rebaudioside B is present in an amount in the range ofabout 2 to about 5 weight percent, rebaudioside C is present in anamount in the range of about 3 to about 8 weight percent, andrebaudioside F is present in an amount in the range of about 0.1 toabout 2 weight percent.

In addition, those of ordinary skill in the art should appreciate thatthe sweetener composition can be customized to obtain a desired caloriecontent. For example, a low-caloric or non-caloric NHPS may be combinedwith a caloric natural sweetener and/or other caloric additives toproduce a sweetener composition with a preferred calorie content.

III. Sweet Taste Improving Compositions

The sweetener composition also comprises a sweet taste improvingcomposition, non-limiting examples of which include carbohydrates,polyols, amino acids and their corresponding salts, polyamino acids andtheir corresponding salts, sugar acids and their corresponding salts,nucleotides, organic acids, inorganic acids, organic salts includingorganic acid salts and organic base salts, inorganic salts, bittercompounds, flavorants and flavoring ingredients, astringent compounds,proteins or protein hydrolysates, surfactants, emulsifiers, flavonoids,alcohols, polymers, other sweet taste improving taste additivesimparting such sugar-like characteristics, and combinations thereof.

In one embodiment, a single sweet taste improving composition may beused in combination with a single natural and/or synthetic high-potencysweetener. In another embodiment of the present invention, a singlesweet taste improving composition may be used in combination with one ormore natural and/or synthetic high-potency sweeteners. In yet anotherembodiment, one or more sweet taste improving compositions may be usedin combination with a single natural and/or synthetic high-potencysweetener. In a further embodiment, there may be a plurality of sweettaste improving combinations used in combination with one or morenatural and/or synthetic high-potency sweeteners.

In a particular embodiment, combinations of at least one natural and/orsynthetic high-potency sweetener and at least one sweet taste improvingcomposition suppress, reduce, or eliminate undesirable taste and impartsugar-like characteristics to the sweetener. As used herein, the phrase“undesirable taste” includes any taste property which is not imparted bysugars, e.g. glucose, sucrose, fructose, or similar saccharides.Non-limiting examples of undesirable tastes include delayed sweetnessonset, lingering sweet aftertaste, metallic taste, bitter taste, coolingsensation taste or menthol-like taste, licorice-like taste, and/or thelike.

In one embodiment, a sweetener composition exhibits a more sugar-liketemporal and/or sugar-like flavor profile than a sweetener compositioncomprising at least one natural and/or synthetic high-potency sweetener,but without a sweet taste improving composition is provided. As usedherein, the phrases “sugar-like characteristic,” “sugar-like taste,”“sugar-like sweet,” “sugary,” and “sugar-like” are synonymous.Sugar-like characteristics include any characteristic similar to that ofsucrose and include, but are not limited to, maximal response, flavorprofile, temporal profile, adaptation behavior, mouthfeel,concentration/response function behavior, tastant and flavor/sweet tasteinteractions, spatial pattern selectivity, and temperature effects.These characteristics are dimensions in which the taste of sucrose isdifferent from the tastes of natural and synthetic high-potencysweeteners. Whether or not a characteristic is more sugar-like isdetermined by expert sensory panel assessments of sugar and compositionscomprising at least one natural and/or synthetic high-potency sweetener,both with and without a sweet taste improving composition. Suchassessments quantify similarities of the characteristics of compositionscomprising at least one natural and/or synthetic high-potency sweetener,both with and without a sweet taste improving composition, with thosecomprising sugar. Suitable procedures for determining whether acomposition has a more sugar-like taste are well known in the art.

In a particular embodiment, a panel of assessors is used to measure thereduction of sweetness linger, Briefly described, a panel of assessors(generally 8 to 12 individuals) is trained to evaluate sweetnessperception and measure sweetness at several time points from when thesample is initially taken into the mouth until 3 minutes after it hasbeen expectorated. Using statistical analysis, the results are comparedbetween samples containing additives and samples that do not containadditives. A decrease in score for a time point measured after thesample has cleared the mouth indicates there has been a reduction insweetness perception.

The panel of assessors may be trained using procedures well known tothose of ordinary skill in the art. In a particular embodiment, thepanel of assessors may be trained using the Spectrum™ DescriptiveAnalysis Method (Meilgaard et al, Sensory Evaluation Techniques, 3^(rd)edition, Chapter 11). Desirably, the focus of training should be therecognition of and the measure of the basic tastes; specifically, sweet.In order to ensure accuracy and reproducibility of results, eachassessor should repeat the measure of the reduction of sweetness lingerabout three to about five times per sample, taking at least a fiveminute break between each repetition and/or sample and rinsing well withwater to clear the mouth.

Generally, the method of measuring sweetness comprises taking a 10 mLsample into the mouth, holding the sample in the mouth for 5 seconds andgently swirling the sample in the mouth, rating the sweetness intensityperceived at 5 seconds, expectorating the sample (without swallowingfollowing expectorating the sample), rinsing with one mouthful of water(e.g., vigorously moving water in mouth as if with mouth wash) andexpectorating the rinse water, rating the sweetness intensity perceivedimmediately upon expectorating the rinse water, waiting 45 seconds and,while waiting those 45 seconds, identifying the time of maximumperceived sweetness intensity and rating the sweetness intensity at thattime (moving the mouth normally and swallowing as needed), rating thesweetness intensity after another 10 seconds, rating the sweetnessintensity after another 60 seconds (cumulative 120 seconds after rinse),and rating the sweetness intensity after still another 60 seconds(cumulative 180 seconds after rinse). Between samples take a 5 minutebreak, rinsing well with water to clear the mouth.

As used herein, the term “carbohydrate” generally refers to aldehyde orketone compounds substituted with multiple hydroxyl groups, of thegeneral formula (CH₂O)_(n), wherein n is 3-30, as well as theiroligomers and polymers. The carbohydrates of the present invention can,in addition, be substituted or deoxygenated at one or more positions.Carbohydrates, as used herein, encompass unmodified carbohydrates,carbohydrate derivatives, substituted carbohydrates, and modifiedcarbohydrates. As used herein, the phrases “carbohydrate derivatives”,“substituted carbohydrate”, and “modified carbohydrates” are synonymous.Modified carbohydrate means any carbohydrate wherein at least one atomhas been added, removed, substituted, or combinations thereof. Thus,carbohydrate derivatives or substituted carbohydrates includesubstituted and unsubstituted monosaccharides, disaccharides,oligosaccharides, and polysaccharides. The carbohydrate derivatives orsubstituted carbohydrates optionally can be deoxygenated at anycorresponding C-position, and/or substituted with one or more moietiessuch as hydrogen, halogen, haloalkyl, carboxyl, acyl, acyloxy, amino,amido, carboxyl derivatives, alkylamino, dialkylamino, arylamino,alkoxy, aryloxy, nitro, cyano, sulfa, mercapto, imino, sulfonyl,sulfenyl, sulfonyl, sulfamoyl, carboalkoxy, carboxamido, phosphonyl,phosphinyl, phosphoryl, phosphine, thioester, thioether, oximino,hydrazino, carbamyl, phospho, phosphonato, or any other viablefunctional group provided the carbohydrate derivative or substitutedcarbohydrate functions to improve the sweet taste of at least onenatural and/or synthetic high-potency sweetener.

Non-limiting examples of carbohydrates in embodiments of this inventioninclude tagatose, trehalose, galactose, rhamnose, cyclodextrin (e.g.,α-cyclodextrin, β-cyclodextrin, and γ-cyclodextrin), maltodextrin(including resistant maltodextrins such as Fibersol-2™), dextran,sucrose, glucose, ribulose, fructose, threose, arabinose, xylose,lyxose, allose, altrose, mannose, idose, lactose, maltose, invert sugar,isotrehalose, neotrehalose, palatinose or isomaltulose, erythrose,deoxyribose, gulose, idose, talose, erythrulose, xylulose, psicose,turanose, cellobiose, amylopectin, glucosamine, mannosamine, fucose,glucuronic acid, gluconic acid, glucono-lactone, abequose,galactosamine, beet oligosaccharides, isomalto-oligosaccharides(isomaltose, isomaltotriose, panose and the like), xylo-oligosaccharides(xylotriose, xylobiose and the like), gentio-oligoseaccharides(gentiobiose, gentiotriose, gentiotetraose and the like), sorbose,nigero-oligosaccharides, palatinose oligosaccharides,fructooligosaccharides (kestose, nystose and the like), maltotetraol,maltotriol, malto-oligosaccharides (maltotriose, maltotetraose,maltopentaose, maltohexaose, maltoheptaose and the like), lactulose,melibiose, raffinose, rhamnose, ribose, isomerized liquid sugars such ashigh fructose corn/starch syrup (e.g., HFCS55, HFCS42, or HFCS90),coupling sugars, soybean oligosaccharides, and glucose syrup.Additionally, the carbohydrates as used herein may be in either the D-or L-configuration.

The term “polyol”, as used herein, refers to a molecule that containsmore than one hydroxyl group. A polyol may be a diol, triol, or atetraol which contain 2, 3, and 4 hydroxyl groups, respectively. Apolyol also may contain more than four hydroxyl groups, such as apentaol, hexaol, heptaol, or the like, which contain, 5, 6, or 7hydroxyl groups, respectively. Additionally, a polyol also may be asugar alcohol, polyhydric alcohol, or polyalcohol which is a reducedform of carbohydrate, wherein the carbonyl group (aldehyde or ketone,reducing sugar) has been reduced to a primary or secondary hydroxylgroup.

Non-limiting examples of sweet taste improving polyol additives inembodiments of this invention include erythritol, maltitol, mannitol,sorbitol, lactitol, xylitol, inositol, isomalt, propylene glycol,glycerol (glycerine), threitol, galactitol, palatinose, reducedisomalto-oligosaccharides, reduced xylo-oligosaccharides, reducedgentio-oligosaccharides, reduced maltose syrup, reduced glucose syrup,and sugar alcohols or any other carbohydrates capable of being reducedwhich do not adversely affect the taste of the at least one naturaland/or synthetic high-potency sweetener or the orally ingestiblecomposition.

Suitable sweet taste improving amino acid additives for use inembodiments of this invention include, but are not limited to, asparticacid, arginine, glycine, glutamic acid, proline, threonine, theanine,cysteine, cystine, alanine, valine, tyrosine, leucine, isoleucine,asparagine, serine, lysine, histidine, ornithine, methionine, carnitine,aminobutyric acid (alpha-, beta-, or gamma-isomers), glutamine,hydroxyproline, taurine, norvaline, sarcosine, and their salt forms suchas sodium or potassium salts or acid salts. The sweet taste improvingamino acid additives also may be in the D- or L-configuration and in themono-, di-, or tri-form of the same or different amino acids.Additionally, the amino acids may be α-, β-, γ-, δ-, and ε-isomers ifappropriate. Combinations of the foregoing amino acids and theircorresponding salts (e.g., sodium, potassium, calcium, magnesium saltsor other alkali or alkaline earth metal salts thereof, or acid salts)also are suitable sweet taste improving additives in embodiments of thisinvention. The amino acids may be natural or synthetic. The amino acidsalso may be modified. Modified amino acids refers to any amino acidwherein at least one atom has been added, removed, substituted, orcombinations thereof (e.g., N-alkyl amino acid, N-acyl amino acid, orN-methyl amino acid). Non-limiting examples of modified amino acidsinclude amino acid derivatives such as trimethyl glycine,N-methyl-glycine, and N-methyl-alanine. As used herein, amino acidsencompass both modified and unmodified amino acids. As used herein,modified amino acid also may encompass peptides and polypeptides (e.g.,dipeptides, tripeptides, tetrapeptides, and pentapeptides) such asglutathione and L-alanyl-L-glutamine.

Suitable sweet taste improving polyamino acid additives includepoly-L-aspartic acid, poly-L-lysine (e.g., poly-L-α-lysine orpoly-L-ε-lysine), poly-L-ornithine (e.g., poly-L-α-ornithine orpoly-L-ε-ornithine), poly-L-arginine, other polymeric forms of aminoacids, and salt forms thereof (e.g., magnesium, calcium, potassium, orsodium salts such as L-glutamic acid mono sodium salt). The sweet tasteimproving polyamino acid additives also may be in the D- orL-configuration. Additionally, the polyamino acids may be α-, β-, γ-,δ-, and ε-isomers if appropriate. Combinations of the foregoingpolyamino acids and their corresponding salts (e.g., sodium, potassium,calcium, magnesium salts or other alkali or alkaline earth metal saltsthereof or acid salts) also are suitable sweet taste improving additivesin embodiments of this invention. The polyamino acids described hereinalso may comprise co-polymers of different amino acids. The polyaminoacids may be natural or synthetic. The polyamino acids also may bemodified, such that at least one atom has been added, removed,substituted, or combinations thereof (e.g., N-alkyl polyamino acid orN-acyl polyamino acid). As used herein, polyamino acids encompass bothmodified and unmodified polyamino acids. In accordance with particularembodiments, modified polyamino acids include, but are not limited topolyamino acids of various molecular weights (MW), such aspoly-L-α-lysine with a MW of 1,500, MW of 6,000, MW of 25,200, MW of63,000, MW of 83,000, or MW of 300,000.

Suitable sweet taste improving sugar acid additives for use inembodiments of this invention include, but are not limited to, aldonic,uronic, aldaric, alginic, gluconic, glucuronic, glucaric, galactaric,galacturonic, and their salts (e.g., sodium, potassium, calcium,magnesium salts or other physiologically acceptable salts), andcombinations thereof.

Suitable sweet taste improving nucleotide additives for use inembodiments of this invention include, but are not limited to, inosinemonophosphate (“IMP”), guanosine monophosphate (“GMP”), adenosinemonophosphate (“AMP”), cytosine monophosphate (CMP), uracilmonophosphate (UMP), inosine diphosphate, guanosine diphosphate,adenosine diphosphate, cytosine diphosphate, uracil diphosphate, inosinetriphosphate, guanosine triphosphate, adenosine triphosphate, cytosinetriphosphate, uracil triphosphate, and their alkali or alkaline earthmetal salts, and combinations thereof. The nucleotides described hereinalso may comprise nucleotide-related additives, such as nucleosides ornucleic acid bases (e.g., guanine, cytosine, adenine, thymine, uracil).

Suitable sweet taste improving organic acid additives include anycompound which comprises a —COOH moiety. Suitable sweet taste improvingorganic acid additives for use in embodiments of this invention include,but are not limited to, C2-C30 carboxylic acids, substituted hydroxylC1-C30 carboxylic acids, benzoic acid, substituted benzoic acids (e.g.2,4-dihydroxybenzoic acid), substituted cinnamic acids, hydroxyacids,substituted hydroxybenzoic acids, substituted cyclohexyl carboxylicacids, tannic acid, lactic acid, tartaric acid, citric acid, gluconicacid, glucoheptonic acids, adipic acid, hydroxycitric acid, malic acid,fruitaric acid (a blend of malic, fumaric, and tartaric acids), fumaricacid, maleic acid, succinic acid, chlorogenic acid, salicylic acid,creatine, glucosamine hydrochloride, glucono delta lactone, caffeicacid, bile acids, acetic acid, ascorbic acid, alginic acid, erythorbicacid, polyglutamic acid, and their alkali or alkaline earth metal saltderivatives thereof. In addition, the sweet taste improving organic acidadditives also may be in either the D- or L-configuration.

Suitable sweet taste improving organic acid salt additives include, butare not limited to, sodium, calcium, potassium, and magnesium salts ofall organic acids, such as salts of citric acid, malic acid, tartaricacid, fumaric acid, lactic acid (e.g., sodium lactate), alginic acid(e.g., sodium alginate), ascorbic acid (e.g., sodium ascorbate), benzoicacid (e.g., sodium benzoate or potassium benzoate), and adipic acid. Theexamples of the sweet taste improving organic acid salt additivesdescribed optionally may be substituted with one or more of thefollowing moiety selected from the group consisting of hydrogen, alkyl,alkenyl, alkynyl, halo, haloalkyl, carboxyl, acyl, acyloxy, amino,amido, carboxyl derivatives, alkylamino, dialkylamino, arylamino,alkoxy, aryloxy, nitro, cyano, sulfo, thiol, imine, sulfonyl, sulfenyl,sulfinyl, sulfamyl, carboxalkoxy, carboxamido, phosphonyl, phosphinyl,phosphoryl, phosphino, thioester, thioether, anhydride, oximino,hydrazino, carbamyl, phospho, phosphonato, and any other viablefunctional group, provided the substituted organic acid salt additivefunctions to improve the sweet taste of the at least one natural and/orsynthetic high-potency sweetener.

Suitable sweet taste improving inorganic acid additives for use inembodiments of this invention include, but are not limited to,phosphoric acid, phosphorous acid, polyphosphoric acid, hydrochloricacid, sulfuric acid, carbonic acid, sodium dihydrogen phosphate, andtheir corresponding alkali or alkaline earth metal salts thereof (e.g.,inositol hexaphosphate Mg/Ca).

Suitable sweet taste improving bitter compound additives for use inembodiments of this invention include, but are not limited to, caffeine,quinine, urea, bitter orange oil, naringin, quassia, and salts thereof.

Suitable sweet taste improving flavorant and flavoring ingredientadditives for use in embodiments of this invention include, but are notlimited to, vanillin, vanilla extract, mango extract, cinnamon, citrus,coconut, ginger, viridiflorol, almond, menthol (including mentholwithout mint), grape skin extract, and grape seed extract. “Flavorant”and “flavoring ingredient” are synonymous, and include natural orsynthetic substances or combinations thereof. Flavorants also includeany other substance which imparts flavor, and may include natural ornon-natural (synthetic) substances which are safe for human or animalswhen used in a generally accepted range. Non-limiting examples ofproprietary flavorants include Döhler™ Natural Flavoring SweetnessEnhancer K14323 (Döhler™, Damistadt, Germany), Symrise™ Natural FlavorMask for Sweeteners 161453 and 164126 (Symrise, Holzminden™, Germany),Natural Advantage™ Bitterness Blockers 1, 2, 9 and 10 (NaturalAdvantage™, Freehold, N.J., U.S.A.), and Sucramask™ (Creative ResearchManagement, Stockton, Calif., U.S.A.).

Suitable sweet taste improving polymer additives for use in embodimentsof this invention include, but are not limited to, chitosan, pectin,pectic, pectinic, polyuronic, polygalacturonic a cid, starch, foodhydrocolloid or crude extracts thereof (e.g., gum acacia senegal(Fibergum™), gum acacia seyal, carageenan), poly-L-lysine (e.g.,poly-L-α-lysine or poly-L-ε-lysine), poly-L-ornithine (e.g.,poly-L-α-ornithine or poly-L-ε-ornithine), polyarginine, polypropyleneglycol, polyethylene glycol, poly(ethylene glycol methyl ether),polyaspartic acid, polyglutamic acid, polyethyleneimine, alginic acid,sodium alginate, propylene glycol alginate, sodium hexametaphosphate(SHMP) and its salts, and sodium polyethyleneglycolalginate and othercationic and anionic polymers.

Suitable sweet taste improving protein or protein hydrolysate additivesfor use in embodiments of this invention include, but are not limitedto, bovine serum albumin (BSA), whey protein (including fractions orconcentrates thereof such as 90% instant whey protein isolate, 34% wheyprotein, 50% hydrolyzed whey protein, and 80% whey protein concentrate),soluble rice protein, soy protein, protein isolates, proteinhydrolysates, reaction products of protein hydrolysates, glycoproteins,and/or proteoglycans containing amino acids (e.g., glycine, alanine,serine, threonine, asparagine, glutamine, arginine, valine, isoleucine,leucine, norvaline, methionine, proline, tyrosine, hydroxyproline, andthe like), collagen (e.g., gelatin), partially hydrolyzed collagen(e.g., hydrolyzed fish collagen), and collagen hydrolysates (e.g.,porcine collagen hydrolysate).

Suitable sweet taste improving surfactant additives for use inembodiments of this invention include, but are not limited to,polysorbates (e.g., polyoxyethylene sorbitan monooleate (polysorbate80), polysorbate 20, polysorbate 60), sodium dodecylbenzenesulfonate,dioctyl sulfosuccinate or dioctyl sulfosuccinate sodium, sodium dodecylsulfate, cetylpyridinium chloride (hexadecylpyridinium chloride),hexadecyltrimethylammonium bromide, sodium cholate, carbamoyl, cholinechloride, sodium glycocholate, sodium taurodeoxycholate, lauricarginate, sodium stearoyl lactylate, sodium taurocholate, lecithins,sucrose oleate esters, sucrose stearate esters, sucrose palmitateesters, sucrose laurate esters, and other emulsifiers, and the like.

Suitable sweet taste improving flavonoid additives for use inembodiments of this invention generally are classified as flavonols,flavones, flavanones, flavan-3-ols, isoflavones, or anthocyanidins.Non-limiting examples of flavonoid additives include catechins (e.g.,green tea extracts such as Polyphenon™ 60, Polyphenon™ 30, andPolyphenon™ 25 (Mitsui Norin Co., Ltd., Japan), polyphenols, rutins(e.g., enzyme modified rutin Sanmelin™ AO (San-E1 Gen F.F.I., Inc.,Osaka, Japan)), neohesperidin, naringin, neohesperidin dihydrochalcone,and the like.

Suitable sweet taste improving alcohol additives for use in embodimentsof this invention include, but are not limited to, ethanol.

Suitable sweet taste improving astringent compound additives include,but are not limited to, tannic acid, europium chloride (EuCl₃),gadolinium chloride (GdCl₃), terbium chloride (TbCl₃), alum, tannicacid, and polyphenols (e.g., tea polyphenols).

Suitable sweet taste improving vitamins include nicotinamide (VitaminB3) and pyridoxal hydrochloride (Vitamin B6).

The sweet taste improving compositions also may comprise other naturaland/or synthetic high-potency sweeteners. For example, wherein thefunctional sweetener composition comprises at least one NHPS, the atleast one sweet taste improving composition may comprise a synthetichigh-potency sweetener, non-limiting examples of which includesucralose, potassium acesulfame, aspartame, alitame, saccharin,neohesperidin dihydrochalcone, cyclamate, neotame,N—[N-[3-(3-hydroxy-4-methoxyphenyl)propyl]-L-α-aspartyl]-L-phenylalanine1-methyl ester,N—[N-[3-(3-hydroxy-4-methoxyphenyl)-3-methylbutyl]-L-α-aspartyl]-L-phenylalanine1-methyl ester,N—[N-[3-(3-methoxy-4-hydroxyphenyl)propyl]-L-α-aspartyl]-L-phenylalanine1-methyl ester, salts thereof, and the like.

The sweet taste improving compositions also may be in salt form whichmay be obtained using standard procedures well known in the art. Theterm “salt” also refers to complexes that retain the desired chemicalactivity of the sweet taste improving compositions of the presentinvention and are safe for human or animal consumption in a generallyacceptable range. Alkali metal (for example, sodium or potassium) oralkaline earth metal (for example, calcium or magnesium) salts also canbe made. Salts also may include combinations of alkali and alkalineearth metals. Non-limiting examples of such salts are (a) acid additionsalts formed with inorganic acids and salts formed with organic acids;(b) base addition salts formed with metal cations such as calcium,bismuth, barium, magnesium, aluminum, copper, cobalt, nickel, cadmium,sodium, potassium, and the like, or with a cation formed from ammonia,N,N-dibenzylethylenediamine, D-glucosamine, tetraethylammonium, orethylenediamine; or (c) combinations of (a) and (b). Thus, any saltforms which may be derived from the sweet taste improving compositionsmay be used with the embodiments of the present invention as long as thesalts of the sweet taste improving additives do not adversely affect thetaste of the at least one natural and/or synthetic high-potencysweeteners or the orally ingestible compositions comprising the at leastone natural and/or synthetic high-potency sweetener. The salt forms ofthe additives can be added to the natural and/or synthetic sweetenercomposition in the same amounts as their acid or base forms.

In particular embodiments, suitable sweet taste improving inorganicsalts useful as sweet taste improving additives include, but are notlimited to, sodium chloride, potassium chloride, sodium sulfate,potassium citrate, europium chloride (EuCl₃), gadolinium chloride(GdCl₃), terbium chloride (TbCl₃), magnesium sulfate, alum, magnesiumchloride, mono-, di-, tri-basic sodium or potassium salts of phosphoricacid (e.g., inorganic phosphates), salts of hydrochloric acid (e.g.,inorganic chlorides), sodium carbonate, sodium bisulfate, and sodiumbicarbonate. Furthermore, in particular embodiments, suitable organicsalts useful as sweet taste improving additives include, but are notlimited to, choline chloride, alginic acid sodium salt (sodiumalginate), glucoheptonic acid sodium salt, gluconic acid sodium salt(sodium gluconate), gluconic acid potassium salt (potassium gluconate),guanidine HCl, glucosamine HCl, amiloride HCl, monosodium glutamate(MSG), adenosine monophosphate salt, magnesium gluconate, potassiumtartrate (monohydrate), and sodium tartrate (dihydrate).

It has been discovered that combinations of at least one natural and/orsynthetic high-potency sweetener and at least one sweet taste improvingcomposition improve the temporal profile and/or flavor profile,including the osmotic taste, to be more sugar-like. One of ordinaryskill in the art, with the teachings of the present invention, mayarrive at all the possible combinations of natural and/or synthetichigh-potency sweeteners and sweet taste improving compositions. Forexample, non-limiting combinations of the natural and/or synthetichigh-potency sweetener and sweet taste improving compositions include:

-   -   1. at least one natural and/or synthetic high-potency sweetener        and at least one carbohydrate;    -   2. at least one natural and/or synthetic high-potency sweetener        and at least one polyol;    -   3. at least one natural and/or synthetic high-potency sweetener        and at least one amino acid;    -   4. at least one natural and/or synthetic high-potency sweetener        and at least one other sweet taste improving additive;    -   5. at least one natural and/or synthetic high-potency sweetener,        at least one carbohydrate, at least one polyol, at least one        amino acid, and at least one other sweet taste improving        additive;    -   6. at least one natural and/or synthetic high-potency sweetener,        at least one carbohydrate, and at least one polyol;    -   7. at least one natural and/or synthetic high-potency sweetener,        at least one carbohydrate, and at least one amino acid;    -   8. at least one natural and/or synthetic high-potency sweetener,        at least one carbohydrate, and at least one other sweet taste        improving additive;    -   9. at least one natural and/or synthetic high-potency sweetener,        at least one polyol, and at least one amino acid;    -   10. at least one natural and/or synthetic high-potency        sweetener, at least one polyol, and at least one other sweet        taste improving additive;    -   11. at least one natural and/or synthetic high-potency        sweetener, at least one amino acid, and at least one other sweet        taste improving additive;    -   12. at least one natural and/or synthetic high-potency        sweetener, at least one carbohydrate, at least one polyol, and        at least one amino acid;    -   13. at least one natural and/or synthetic high-potency        sweetener, at least one carbohydrate, at least one polyol, and        at least one other sweet taste improving additive;    -   14. at least one natural and/or synthetic high-potency        sweetener, at least one polyol, at least one amino acid, and at        least one other sweet taste improving additive; and    -   15. at least one natural and/or synthetic high-potency        sweetener, at least one carbohydrate, at least one amino acid,        and at least one other sweet taste improving additive.

These fifteen major combinations further may be broken down into furthercombinations in order to improve the overall taste of the natural and/orsynthetic high-potency sweetener or the orally ingestible compositionscomprising the natural and/or synthetic high-potency sweetener.

As explained above, the sweet taste improving composition is selectedfrom the group consisting of polyols, carbohydrates, amino acids, othersweet taste improving additives, and combinations thereof. The othersweet taste improving additives useful in embodiments of this inventionare described hereinabove. In one embodiment, a single sweet tasteimproving composition may be used with a single natural or synthetichigh-potency sweetener and at least one functional ingredient. Inanother embodiment of the present invention, a single sweet tasteimproving composition may be used with one or more natural and/orsynthetic high-potency sweeteners and at least one functionalingredient. In yet another embodiment, one or more sweet taste improvingcompositions may be used with a single natural or synthetic high-potencysweetener and at least one functional ingredient. In a furtherembodiment, there may be a plurality of sweet taste improvingcompositions used in combination with one or more natural and/orsynthetic high-potency sweeteners and at least one functionalingredient. Thus, non-limiting examples of sweet taste improvingcomposition combinations for embodiments of this invention include:

-   -   i. at least one polyol, at least one carbohydrate, at least one        amino acid, and at least one other sweet taste improving        additive;    -   ii. at least one polyol, at least one carbohydrate, and at least        one other sweet taste improving additive;    -   iii. at least one polyol and at least one other sweet taste        improving additive;    -   iv. at least one polyol and at least one carbohydrate;    -   v. at least one carbohydrate and at least one other sweet taste        improving additive;    -   vi. at least one polyol and at least one amino acid;    -   vii. at least one carbohydrate and at least one amino acid;    -   viii. at least one amino acid and at least one other sweet taste        improving additive.

Other sweet taste improving composition combinations in accordance withembodiments of this invention include:

-   -   1. at least one polyol, at least one carbohydrate, and at least        one amino acid;    -   2. at least one polyol, at least one carbohydrate, and at least        one polyamino acid;    -   3. at least one polyol, at least one carbohydrate, and at least        one sugar acid;    -   4. at least one polyol, at least one carbohydrate, and at least        one nucleotide;    -   5. at least one polyol, at least one carbohydrate, and at least        one organic acid;    -   6. at least one polyol, at least one carbohydrate, and at least        one inorganic acid;    -   7. at least one polyol, at least one carbohydrate, and at least        one bitter compound;    -   8. at least one polyol, at least one carbohydrate, and at least        one flavorant or flavoring ingredient;    -   9. at least one polyol, at least one carbohydrate, and at least        one polymer;    -   10. at least one polyol, at least one carbohydrate, and at least        one protein or protein hydrolysate or protein or protein        hydrolysate with low molecular weight amino acid;    -   11. at least one polyol, at least one carbohydrate, and at least        one surfactant;    -   12. at least one polyol, at least one carbohydrate, and at least        one flavonoid;    -   13. at least one polyol, at least one carbohydrate, and at least        one alcohol;    -   14. at least one polyol, at least one carbohydrate, and at least        one emulsifier;    -   15. at least one polyol, at least one carbohydrate, and at least        one inorganic salt,    -   16. at least one polyol, at least one carbohydrate, and at least        one organic salt,    -   17. at least one polyol, at least one carbohydrate, and at least        one amino acid, and at least one other sweet taste improving        additive;    -   18. at least one polyol, at least one carbohydrate, and at least        one polyamino acid, and at least one other sweet taste improving        additive;    -   19. at least one polyol, at least one carbohydrate, and at least        one sugar acid, and at least one other sweet taste improving        additive;    -   20. at least one polyol, at least one carbohydrate, and at least        one nucleotide, and at least one other sweet taste improving        additive;    -   21. at least one polyol, at least one carbohydrate, and at least        one organic acid, and at least one other sweet taste improving        additive;    -   22. at least one polyol, at least one carbohydrate, and at least        one inorganic acid, and at least one other sweet taste improving        additive;    -   23. at least one polyol, at least one carbohydrate, and at least        one bitter compound, and at least one other sweet taste        improving additive;    -   24. at least one polyol, at least one carbohydrate, and at least        one flavorant or flavoring ingredient, and at least one other        sweet taste improving additive;    -   25. at least one polyol, at least one carbohydrate, and at least        one polymer, and at least one other sweet taste improving        additive;    -   26. at least one polyol, at least one carbohydrate, and at least        one protein or protein hydrolysate, and at least one other sweet        taste improving additive;    -   27. at least one polyol, at least one carbohydrate, and at least        one surfactant, and at least one other sweet taste improving        additive;    -   28. at least one polyol, at least one carbohydrate, and at least        one flavonoid, and at least one other sweet taste improving        additive;    -   29. at least one polyol, at least one carbohydrate, and at least        one alcohol, and at least one other sweet taste improving        additive;    -   30. at least one polyol, at least one carbohydrate, at least one        amino acid, and at least one polyamino acid;    -   31. at least one polyol, at least one carbohydrate, at least one        amino acid, at least one polyamino acid, and at least one sugar        acid;    -   32. at least one polyol, at least one carbohydrate, at least one        amino acid, at least one polyamino acid, at least one sugar        acid, and at least one nucleotide;    -   33. at least one polyol, at least one carbohydrate, at least one        amino acid, at least one polyamino acid, at least one sugar        acid, at least one nucleotide, and at least one organic acid;    -   34. at least one polyol, at least one carbohydrate, at least one        amino acid, at least one polyamino acid, at least one sugar        acid, at least one nucleotide, at least one organic acid, and at        least one inorganic acid;    -   35. at least one polyol, at least one carbohydrate, at least one        amino acid, at least one polyamino acid, at least one sugar        acid, at least one nucleotide, at least one organic acid, at        least one inorganic acid, and at least one bitter compound;    -   36. at least one polyol, at least one carbohydrate, at least one        amino acid, at least one polyamino acid, at least one sugar        acid, at least one nucleotide, at least one organic acid, at        least one inorganic acid, at least one bitter compound, and at        least one polymer;    -   37. at least one polyol, at least one carbohydrate, at least one        amino acid, at least one polyamino acid, at least one sugar        acid, at least one nucleotide, at least one organic acid, at        least one inorganic acid, at least one bitter compound, at least        one polymer, and at least one protein or protein hydrolysate;    -   38. at least one polyol, at least one carbohydrate, at least one        amino acid, at least one polyamino acid, at least one sugar        acid, at least one nucleotide, at least one organic acid, at        least one inorganic acid, at least one bitter compound, at least        one polymer, at least one protein or protein hydrolysate, and at        least one surfactant;    -   39. at least one polyol, at least one carbohydrate, at least one        amino acid, at least one polyamino acid, at least one sugar        acid, at least one nucleotide, at least one organic acid, at        least one inorganic acid, at least one bitter compound, at least        one polymer, at least one protein or protein hydrolysate, at        least one surfactant, and at least one flavonoid;    -   40. at least one polyol, at least one carbohydrate, at least one        amino acid, at least one polyamino acid, at least one sugar        acid, at least one nucleotide, at least one organic acid, at        least one inorganic acid, at least one bitter compound, at least        one polymer, at least one protein or protein hydrolysate, at        least one surfactant, at least one flavonoid, and at least one        alcohol;    -   41. at least one polyol, at least one carbohydrate, at least one        amino acid, and at least one sugar acid;    -   42. at least one polyol, at least one carbohydrate, at least one        amino acid, and at least one nucleotide;    -   43. at least one polyol, at least one carbohydrate, at least one        amino acid, and at least one organic acid;    -   44. at least one polyol, at least one carbohydrate, at least one        amino acid, and at least one inorganic acid;    -   45. at least one polyol, at least one carbohydrate, at least one        amino acid, and at least one bitter compound;    -   46. at least one polyol, at least one carbohydrate, at least one        amino acid, and at least one polymer;    -   47. at least one polyol, at least one carbohydrate, at least one        amino acid, and at least one protein or protein hydrolysate;    -   48. at least one polyol, at least one carbohydrate, at least one        amino acid, and at least one surfactant;    -   49. at least one polyol, at least one carbohydrate, at least one        amino acid, and at least one flavonoid;    -   50. at least one polyol, at least one carbohydrate, at least one        amino acid, and at least one alcohol;    -   51. at least one polyol, at least one carbohydrate, at least one        polyamino acid, and at least one sugar acid;    -   52. at least one polyol, at least one carbohydrate, at least one        polyamino acid, and at least one nucleotide;    -   53. at least one polyol, at least one carbohydrate, at least one        polyamino acid, and at least one organic acid;    -   54. at least one polyol, at least one carbohydrate, at least one        polyamino acid, and at least one inorganic acid;    -   55. at least one polyol, at least one carbohydrate, at least one        polyamino acid, and at least one bitter compound;    -   56. at least one polyol, at least one carbohydrate, at least one        polyamino acid, and at least one polymer;    -   57. at least one polyol, at least one carbohydrate, at least one        polyamino acid, and at least one protein or protein hydrolysate;    -   58. at least one polyol, at least one carbohydrate, at least one        polyamino acid, and at least one surfactant;    -   59. at least one polyol, at least one carbohydrate, at least one        polyamino acid, and at least one flavonoid;    -   60. at least one polyol, at least one carbohydrate, at least one        polyamino acid, and at least one alcohol;    -   61. at least one polyol, at least one carbohydrate, at least one        sugar acid, and at least one nucleotide;    -   62. at least one polyol, at least one carbohydrate, at least one        sugar acid, and at least one organic acid;    -   63. at least one polyol, at least one carbohydrate, at least one        sugar acid, and at least one inorganic acid;    -   64. at least one polyol, at least one carbohydrate, at least one        sugar acid, and at least one bitter compound;    -   65. at least one polyol, at least one carbohydrate, at least one        sugar acid, and at least one polymer;    -   66. at least one polyol, at least one carbohydrate, at least one        sugar acid, and at least one protein or protein hydrolysate;    -   67. at least one polyol, at least one carbohydrate, at least one        sugar acid, and at least one surfactant;    -   68. at least one polyol, at least one carbohydrate, at least one        sugar acid, and at least one flavonoid;    -   69. at least one polyol, at least one carbohydrate, at least one        sugar acid, and at least one alcohol;    -   70. at least one polyol, at least one carbohydrate, at least one        nucleotide, and at least one organic acid;    -   71. at least one polyol, at least one carbohydrate, at least one        nucleotide, and at least one inorganic acid;    -   72. at least one polyol, at least one carbohydrate, at least one        nucleotide, and at least one bitter compound;    -   73. at least one polyol, at least one carbohydrate, at least one        nucleotide, and at least one polymer;    -   74. at least one polyol, at least one carbohydrate, at least one        nucleotide, and at least one protein or protein hydrolysate;    -   75. at least one polyol, at least one carbohydrate, at least one        nucleotide, and at least one surfactant;    -   76. at least one polyol, at least one carbohydrate, at least one        nucleotide, and at least one flavonoid;    -   77. at least one polyol, at least one carbohydrate, at least one        nucleotide, and at least one alcohol;    -   78. at least one polyol, at least one carbohydrate, at least one        organic acid, and at least one inorganic acid;    -   79. at least one polyol, at least one carbohydrate, at least one        organic acid, and at least one bitter compound;    -   80. at least one polyol, at least one carbohydrate, at least one        organic acid, and at least one polymer;    -   81. at least one polyol, at least one carbohydrate, at least one        organic acid, and at least one protein or protein hydrolysate;    -   82. at least one polyol, at least one carbohydrate, at least one        organic acid, and at least one surfactant;    -   83. at least one polyol, at least one carbohydrate, at least one        organic acid, and at least one flavonoid;    -   84. at least one polyol, at least one carbohydrate, at least one        organic acid, and at least one alcohol;    -   85. at least one polyol, at least one carbohydrate, at least one        inorganic acid, and at least one bitter compound;    -   86. at least one polyol, at least one carbohydrate, at least one        inorganic acid, and at least one polymer;    -   87. at least one polyol, at least one carbohydrate, at least one        inorganic acid, and at least one protein or protein hydrolysate;    -   88. at least one polyol, at least one carbohydrate, at least one        inorganic acid, and at least one surfactant;    -   89. at least one polyol, at least one carbohydrate, at least one        inorganic acid, and at least one flavonoid;    -   90. at least one polyol, at least one carbohydrate, at least one        inorganic acid, and at least one alcohol;    -   91. at least one polyol, at least one carbohydrate, at least one        bitter compound, and at least one polymer;    -   92. at least one polyol, at least one carbohydrate, at least one        bitter compound, and at least one protein or protein        hydrolysate;    -   93. at least one polyol, at least one carbohydrate, at least one        bitter compound, and at least one surfactant;    -   94. at least one polyol, at least one carbohydrate, at least one        bitter compound, and at least one flavonoid;    -   95. at least one polyol, at least one carbohydrate, at least one        bitter compound, and at least one alcohol;    -   96. at least one polyol, at least one carbohydrate, at least one        polymer, and at least one protein or protein hydrolysate;    -   97. at least one polyol, at least one carbohydrate, at least one        polymer, and at least one surfactant;    -   98. at least one polyol, at least one carbohydrate, at least one        polymer, and at least one flavonoid;    -   99. at least one polyol, at least one carbohydrate, at least one        polymer, and at least one alcohol;    -   100. at least one polyol, at least one carbohydrate, at least        one protein or protein hydrolysate, and at least one surfactant;    -   101. at least one polyol, at least one carbohydrate, at least        one protein or protein hydrolysate, and at least one flavonoid;    -   102. at least one polyol, at least one carbohydrate, at least        one surfactant, and at least one flavonoid;    -   103. at least one polyol, at least one carbohydrate, at least        one surfactant, and at least one alcohol; and    -   104. at least one polyol, at least one carbohydrate, at least        one flavonoid, and at least one alcohol.

Other sweet taste improving composition combinations in accordance withembodiments of this invention include:

-   -   1. at least one polyol and at least one amino acid;    -   2. at least one polyol and at least one polyamino acid;    -   3. at least one polyol and at least one sugar acid;    -   4. at least one polyol and at least one nucleotide;    -   5. at least one polyol and at least one organic acid;    -   6. at least one polyol and at least one inorganic acid;    -   7. at least one polyol and at least one bitter compound;    -   8. at least one polyol and at least one flavorant or flavoring        ingredient;    -   9. at least one polyol and at least one polymer;    -   10. at least one polyol and at least one protein or protein        hydrolysate;    -   11. at least one polyol and at least one surfactant;    -   12. at least one polyol and at least one flavonoid;    -   13. at least one polyol and at least one alcohol;    -   14. at least one polyol and at least one emulsifier;    -   15. at least one polyol and at least one inorganic salt;    -   16. at least one polyol and at least one organic salt;    -   17. at least one polyol and at least one protein or protein        hydrolysate or mixture of low molecular weight amino acids;    -   18. at least one polyol, at least one amino acid, and at least        one other sweet taste improving additive;    -   19. at least one polyol, at least one polyamino acid, and at        least one other sweet taste improving additive;    -   20. at least one polyol, at least one sugar acid, and at least        one other sweet taste improving additive;    -   21. at least one polyol, at least one nucleotide, and at least        one other sweet taste improving additive;    -   22. at least one polyol, at least one organic acid, and at least        one other sweet taste improving additive;    -   23. at least one polyol, at least one inorganic acid, and at        least one other sweet taste improving additive;    -   24. at least one polyol, at least one bitter compound, and at        least one other sweet taste improving additive;    -   25. at least one polyol, at least one flavorant or flavoring        ingredient, and at least one other sweet taste improving        additive;    -   26. at least one polyol, at least one polymer, and at least one        other sweet taste improving additive;    -   27. at least one polyol, at least one protein or protein        hydrolysate, and at least one other sweet taste improving        additive;    -   28. at least one polyol, at least one surfactant, and at least        one other sweet taste improving additive;    -   29. at least one polyol, at least one flavonoid, and at least        one other sweet taste improving additive;    -   30. at least one polyol, at least one alcohol, and at least one        other sweet taste improving additive;    -   31. at least one polyol, at least one amino acid, and at least        one polyamino acid;    -   32. at least one polyol, at least one amino acid, at least one        polyamino acid, and at least one sugar acid;    -   33. at least one polyol, at least one amino acid, at least one        polyamino acid, at least one sugar acid, and at least one        nucleotide;    -   34. at least one polyol, at least one amino acid, at least one        polyamino acid, at least one sugar acid, at least one        nucleotide, and at least one organic acid;    -   35. at least one polyol, at least one amino acid, at least one        polyamino acid, at least one sugar acid, at least one        nucleotide, at least one organic acid, and at least one        inorganic acid;    -   36. at least one polyol, at least one amino acid, at least one        polyamino acid, at least one sugar acid, at least one        nucleotide, at least one organic acid, at least one inorganic        acid, and at least one bitter compound;    -   37. at least one polyol, at least one amino acid, at least one        polyamino acid, at least one sugar acid, at least one        nucleotide, at least one organic acid, at least one inorganic        acid, at least one bitter compound, and at least one polymer;    -   38. at least one polyol, at least one amino acid, at least one        polyamino acid, at least one sugar acid, at least one        nucleotide, at least one organic acid, at least one inorganic        acid, at least one bitter compound, at least one polymer, and at        least one protein or protein hydrolysate;    -   39. at least one polyol, at least one amino acid, at least one        polyamino acid, at least one sugar acid, at least one        nucleotide, at least one organic acid, at least one inorganic        acid, at least one bitter compound, at least one polymer, at        least one protein or protein hydrolysate, and at least one        surfactant;    -   40. at least one polyol, at least one amino acid, at least one        polyamino acid, at least one sugar acid, at least one        nucleotide, at least one organic acid, at least one inorganic        acid, at least one bitter compound, at least one polymer, at        least one protein or protein hydrolysate, at least one        surfactant, and at least one flavonoid;    -   41. at least one polyol, at least one amino acid, at least one        polyamino acid, at least one sugar acid, at least one        nucleotide, at least one organic acid, at least one inorganic        acid, at least one bitter compound, at least one polymer, at        least one protein or protein hydrolysate, at least one        surfactant, at least one flavonoid, and at least one alcohol;    -   42. at least one polyol, at least one amino acid, and at least        one sugar acid;    -   43. at least one polyol, at least one amino acid, and at least        one nucleotide;    -   44. at least one polyol, at least one amino acid, and at least        one organic acid;    -   45. at least one polyol, at least one amino acid, and at least        one inorganic acid;    -   46. at least one polyol, at least one amino acid, and at least        one bitter compound;    -   47. at least one polyol, at least one amino acid, and at least        one polymer;    -   48. at least one polyol, at least one amino acid, and at least        one protein or protein hydrolysate;    -   49. at least one polyol, at least one amino acid, and at least        one surfactant;    -   50. at least one polyol, at least one amino acid, and at least        one flavonoid;    -   51. at least one polyol, at least one amino acid, and at least        one alcohol;    -   52. at least one polyol, at least one polyamino acid, and at        least one sugar acid;    -   53. at least one polyol, at least one polyamino acid, and at        least one nucleotide;    -   54. at least one polyol, at least one polyamino acid, and at        least one organic acid;    -   55. at least one polyol, at least one polyamino acid, and at        least one organic salt;    -   56. at least one polyol, at least one polyamino acid, and at        least one inorganic acid;    -   57. at least one polyol, at least one polyamino acid, and at        least one inorganic salt;    -   58. at least one polyol, at least one polyamino acid, and at        least one bitter compound;    -   59. at least one polyol, at least one polyamino acid, and at        least one polymer;    -   60. at least one polyol, at least one polyamino acid, and at        least one protein or protein hydrolysate;    -   61. at least one polyol, at least one polyamino acid, and at        least one surfactant;    -   62. at least one polyol, at least one polyamino acid, and at        least one flavonoid;    -   63. at least one polyol, at least one polyamino acid, and at        least one alcohol;    -   64. at least one polyol, at least one sugar acid, and at least        one nucleotide;    -   65. at least one polyol, at least one sugar acid, and at least        one organic acid;    -   66. at least one polyol, at least one sugar acid, and at least        one inorganic acid;    -   67. at least one polyol, at least one sugar acid, and at least        one bitter compound;    -   68. at least one polyol, at least one sugar acid, and at least        one polymer;    -   69. at least one polyol, at least one sugar acid, and at least        one protein or protein hydrolysate;    -   70. at least one polyol, at least one sugar acid, and at least        one surfactant;    -   71. at least one polyol, at least one sugar acid, and at least        one flavonoid;    -   72. at least one polyol, at least one sugar acid, and at least        one alcohol;    -   73. at least one polyol, at least one nucleotide, and at least        one organic acid;    -   74. at least one polyol, at least one nucleotide, and at least        one inorganic acid;    -   75. at least one polyol, at least one nucleotide, and at least        one bitter compound;    -   76. at least one polyol, at least one nucleotide, and at least        one polymer;    -   77. at least one polyol, at least one nucleotide, and at least        one protein or protein hydrolysate;    -   78. at least one polyol, at least one nucleotide, and at least        one surfactant;    -   79. at least one polyol, at least one nucleotide, and at least        one flavonoid;    -   80. at least one polyol, at least one nucleotide, and at least        one alcohol;    -   81. at least one polyol, at least one organic acid, and at least        one inorganic acid;    -   82. at least one polyol, at least one organic acid, and at least        one bitter compound;    -   83. at least one polyol, at least one organic acid, and at least        one polymer;    -   84. at least one polyol, at least one organic acid, and at least        one protein or protein hydrolysate;    -   85. at least one polyol, at least one organic acid, and at least        one surfactant;    -   86. at least one polyol, at least one organic acid, and at least        one flavonoid;    -   87. at least one polyol, at least one organic acid, and at least        one alcohol;    -   88. at least one polyol, at least one inorganic acid, and at        least one bitter compound;    -   89. at least one polyol, at least one inorganic acid, and at        least one polymer;    -   90. at least one polyol, at least one inorganic acid, and at        least one protein or protein hydrolysate;    -   91. at least one polyol, at least one inorganic acid, and at        least one surfactant;    -   92. at least one polyol, at least one inorganic acid, and at        least one flavonoid;    -   93. at least one polyol, at least one inorganic acid, and at        least one alcohol;    -   94. at least one polyol, at least one bitter compound, and at        least one polymer;    -   95. at least one polyol, at least one bitter compound, and at        least one protein or protein hydrolysate;    -   96. at least one polyol, at least one bitter compound, and at        least one surfactant;    -   97. at least one polyol, at least one bitter compound, and at        least one flavonoid;    -   98. at least one polyol, at least one bitter compound, and at        least one alcohol;    -   99. at least one polyol, at least one polymer, and at least one        protein or protein hydrolysate;    -   100. at least one polyol, at least one polymer, and at least one        surfactant;    -   101. at least one polyol, at least one polymer, and at least one        flavonoid;    -   102. at least one polyol, at least one polymer, and at least one        alcohol;    -   103. at least one polyol, at least one protein or protein        hydrolysate, and at least one surfactant;    -   104. at least one polyol, at least one protein or protein        hydrolysate, and at least one flavonoid;    -   105. at least one polyol, at least one surfactant, and at least        one flavonoid;    -   106. at least one polyol, at least one surfactant, and at least        one alcohol;    -   107. at least one polyol, at least one flavonoid, and at least        one alcohol;    -   108. at least one sweet taste improving additive and erythritol;    -   109. at least one sweet taste improving additive and maltitol;    -   110. at least one sweet taste improving additive and mannitol;        111, at least one sweet taste improving additive and sorbitol;    -   112. at least one sweet taste improving additive and lactitol;    -   113. at least one sweet taste improving additive and xylitol;    -   114. at least one sweet taste improving additive and isomalt;    -   115. at least one sweet taste improving additive and propylene        glycol;    -   116. at least one sweet taste improving additive and glycerol;    -   117. at least one sweet taste improving additive and palatinose;    -   118. at least one sweet taste improving additive and reduced        isomalto-oligosaccharides;    -   119. at least one sweet taste improving additive and reduced        xylo-oligosaccharides;    -   120. at least one sweet taste improving additive and reduced        gentio-oligosaccharides;    -   121. at least one sweet taste improving additive and reduced        maltose syrup;    -   122. at least one sweet taste improving additive and reduced        glucose syrup;    -   123. at least one sweet taste improving additive, erythritol,        and at least one other polyol;    -   124. at least one sweet taste improving additive, maltitol, and        at least one other polyol;    -   125. at least one sweet taste improving additive, mannitol, and        at least one other polyol;    -   126. at least one sweet taste improving additive, sorbitol, and        at least one other polyol;    -   127. at least one sweet taste improving additive, lactitol, and        at least one other polyol;    -   128. at least one sweet taste improving additive, xylitol, and        at least one other polyol;    -   129. at least one sweet taste improving additive, isomalt, and        at least one other polyol;    -   130. at least one sweet taste improving additive, propylene        glycol, and at least one other polyol;    -   131. at least one sweet taste improving additive, glycerol, and        at least one other polyol;    -   132. at least one sweet taste improving additive, palatinose,        and at least one other polyol;    -   133. at least one sweet taste improving additive, reduced        isomalto-oligosaccharides, and at least one other polyol;    -   134. at least one sweet taste improving additive, reduced        xylo-oligosaccharides, and at least one other polyol;    -   135. at least one sweet taste improving additive, reduced        gentio-oligosaccharides, and at least one other polyol;    -   136. at least one sweet taste improving additive, reduced        maltose syrup, and at least one other polyol; and    -   137. at least one sweet taste improving additive, reduced        glucose syrup, and at least one other polyol.

Other sweet taste improving composition combinations in accordance withembodiments of this invention include:

-   -   1. at least one polyol and tagatose;    -   2. at least one polyol and trehalose;    -   3. at least one polyol and galactose;    -   4. at least one polyol and rhamnose;    -   5. at least one polyol and dextrin;    -   6. at least one polyol and cyclodextrin;    -   7. at least one polyol and α-cyclodextrin, β-cyclodextrin, or        γ-cyclodextrin;    -   8. at least one polyol and maltodextrin;    -   9. at least one polyol and dextran;    -   10. at least one polyol and sucrose;    -   11. at least one polyol and glucose;    -   12. at least one polyol and fructose;    -   13. at least one polyol and threose;    -   14. at least one polyol and arabinose;    -   15. at least one polyol and xylose;    -   16. at least one polyol and lyxose;    -   17. at least one polyol and allose;    -   18. at least one polyol and altrose;    -   19. at least one polyol and mannose;    -   20. at least one polyol and idose;    -   21. at least one polyol and talose;    -   22. at least one polyol and lactose;    -   23. at least one polyol and maltose;    -   24. at least one polyol and invert sugar;    -   25. at least one polyol and trehalose;    -   26. at least one polyol and isotrehalose;    -   27. at least one polyol and neotrehalose;    -   28. at least one polyol and palatinose;    -   29. at least one polyol and galactose;    -   30. at least one polyol and beet oligosaccharides;    -   31. at least one polyol and isomalto-oligosaccharides;    -   32. at least one polyol and isomaltose;    -   33. at least one polyol and isomaltotriose;    -   34. at least one polyol and panose;    -   35. at least one polyol and xylo-oligosaccharides;    -   36. at least one polyol and xylotriose;    -   37. at least one polyol and xylobiose;    -   38. at least one polyol and gentio-oligoscaccharides;    -   39. at least one polyol and gentiobiose;    -   40. at least one polyol and gentiotriose;    -   41. at least one polyol and gentiotetraose;    -   42. at least one polyol and sorbose;    -   43. at least one polyol and nigero-oligosaccharides;    -   44. at least one polyol and palatinose oligosaccharides;    -   45. at least one polyol and fucose;    -   46. at least one polyol and fructooligosaccharides;    -   47. at least one polyol and kestose;    -   48. at least one polyol and nystose;    -   49. at least one polyol and maltotetraol;    -   50. at least one polyol and maltotriol;    -   51. at least one polyol and malto-oligosaccharides;    -   52. at least one polyol and maltotriose;    -   53. at least one polyol and maltotetraose;    -   54. at least one polyol and maltopentaose;    -   55. at least one polyol and maltohexaose;    -   56. at least one polyol and maltoheptaose;    -   57. at least one polyol and lactulose;    -   58. at least one polyol and melibiose;    -   59. at least one polyol and raffinose;    -   60. at least one polyol and rhamnose;    -   61. at least one polyol and ribose;    -   62. at least one polyol and isomerized liquid sugars;    -   63. at least one polyol and high fructose corn syrup (e.g.        HFCS55, HFCS42, or HFCS90) or starch syrup;    -   64. at least one polyol and coupling sugars;    -   65. at least one polyol and soybean oligosaccharides;    -   66. at least one polyol and glucose syrup;    -   67. at least one polyol, tagatose, and at least one other        carbohydrate;    -   68. at least one polyol, trehalose, and at least one other        carbohydrate;    -   69. at least one polyol, galactose, and at least one other        carbohydrate;    -   70. at least one polyol, rhamnose, and at least one other        carbohydrate;    -   71. at least one polyol, dextrin, and at least one other        carbohydrate;    -   72. at least one polyol, cyclodextrin, and at least one other        carbohydrate;    -   73. at least one polyol, β-cyclodextrin, and at least one other        carbohydrate;    -   74. at least one polyol, maltodextrin, and at least one other        carbohydrate;    -   75. at least one polyol, dextran, and at least one other        carbohydrate;    -   76. at least one polyol, sucrose, and at least one other        carbohydrate;    -   77. at least one polyol, glucose, and at least one other        carbohydrate;    -   78. at least one polyol, fructose, and at least one other        carbohydrate;    -   79. at least one polyol, threose, and at least one other        carbohydrate;    -   80. at least one polyol, arabinose, and at least one other        carbohydrate;    -   81. at least one polyol, xylose, and at least one other        carbohydrate;    -   82. at least one polyol, lyxose, and at least one other        carbohydrate;    -   83. at least one polyol, allose, and at least one other        carbohydrate;    -   84. at least one polyol, altrose, and at least one other        carbohydrate;    -   85. at least one polyol, mannose, and at least one other        carbohydrate;    -   86. at least one polyol, idose, and at least one other        carbohydrate;    -   87. at least one polyol, talose, and at least one other        carbohydrate;    -   88. at least one polyol, lactose, and at least one other        carbohydrate;    -   89. at least one polyol, maltose, and at least one other        carbohydrate;    -   90. at least one polyol, invert sugar, and at least one other        carbohydrate;    -   91. at least one polyol, trehalose, and at least one other        carbohydrate;    -   92. at least one polyol, isotrehalose, and at least one other        carbohydrate;    -   93. at least one polyol, neotrehalose, and at least one other        carbohydrate;    -   94. at least one polyol, palatinose, and at least one other        carbohydrate;    -   95. at least one polyol, galactose, and at least one other        carbohydrate;    -   96. at least one polyol, beet oligosaccharides, and at least one        other carbohydrate;    -   97. at least one polyol, isomalto-oligosaccharides, and at least        one other carbohydrate;    -   98. at least one polyol, isomaltose, and at least one other        carbohydrate;    -   99. at least one polyol, isomaltotriose, and at least one other        carbohydrate;    -   100. at least one polyol, panose, and at least one other        carbohydrate;    -   101. at least one polyol, xylo-oligosaccharides, and at least        one other carbohydrate;    -   102. at least one polyol, xylotriose, and at least one other        carbohydrate;    -   103. at least one polyol, xylobiose, and at least one other        carbohydrate;    -   104. at least one polyol, gentio-oligoscaccharides, and at least        one other carbohydrate;    -   105. at least one polyol, gentiobiose, and at least one other        carbohydrate;    -   106. at least one polyol, gentiotriose, and at least one other        carbohydrate;    -   107. at least one polyol, gentiotetraose, and at least one other        carbohydrate;    -   108. at least one polyol, sorbose, and at least one other        carbohydrate;    -   109. at least one polyol, nigero-oligosaccharides, and at least        one other carbohydrate;    -   110. at least one polyol, palatinose oligosaccharides, and at        least one other carbohydrate;    -   111. at least one polyol, fucose, and at least one other        carbohydrate;    -   112. at least one polyol, fructooligosaccharides, and at least        one other carbohydrate;    -   113. at least one polyol, kestose, and at least one other        carbohydrate;    -   114. at least one polyol, nystose, and at least one other        carbohydrate;    -   115. at least one polyol, maltotetraol, and at least one other        carbohydrate;    -   116. at least one polyol, maltotriol, and at least one other        carbohydrate;    -   117. at least one polyol, malto-oligosaccharides, and at least        one other carbohydrate;    -   118. at least one polyol, maltotriose, and at least one other        carbohydrate;    -   119. at least one polyol, maltotetraose, and at least one other        carbohydrate;    -   120. at least one polyol, maltopentaose, and at least one other        carbohydrate;    -   121. at least one polyol, maltohexaose, and at least one other        carbohydrate;    -   122. at least one polyol, maltoheptaose, and at least one other        carbohydrate;    -   123. at least one polyol, lactulose, and at least one other        carbohydrate;    -   124. at least one polyol, melibiose, and at least one other        carbohydrate;    -   125. at least one polyol, raffinose, and at least one other        carbohydrate;    -   126. at least one polyol, rhamnose, and at least one other        carbohydrate;    -   127. at least one polyol, ribose, and at least one other        carbohydrate;    -   128. at least one polyol, isomerized liquid sugars, and at least        one other carbohydrate;    -   129. at least one polyol, high fructose corn syrup (e.g. HFCS55,        HFCS42, or HFCS90) or starch syrup, and at least one other        carbohydrate;    -   130. at least one polyol, coupling sugars, and at least one        other carbohydrate;    -   131. at least one polyol, soybean oligosaccharides, and at least        one other carbohydrate;    -   132. at least one polyol, glucose syrup, and at least one other        carbohydrate;    -   133. at least one carbohydrate and erythritol;    -   134. at least one carbohydrate and maltitol;    -   135. at least one carbohydrate and mannitol;    -   136. at least one carbohydrate and sorbitol;    -   137. at least one carbohydrate and lactitol;    -   138. at least one carbohydrate and xylitol;    -   139. at least one carbohydrate and isomalt;    -   140. at least one carbohydrate and propylene glycol;    -   141. at least one carbohydrate and glycerol;    -   142. at least one carbohydrate and palatinose;    -   143. at least one carbohydrate and reduced        isomalto-oligosaccharides;    -   144. at least one carbohydrate and reduced        xylo-oligosaccharides;    -   145. at least one carbohydrate and reduced        gentio-oligosaccharides;    -   146. at least one carbohydrate and reduced maltose syrup;    -   147. at least one carbohydrate and reduced glucose syrup;    -   148. at least one carbohydrate, erythritol, and at least one        other polyol;    -   149. at least one carbohydrate, maltitol, and at least one other        polyol;    -   150. at least one carbohydrate, mannitol, and at least one other        polyol;    -   151. at least one carbohydrate, sorbitol, and at least one other        polyol;    -   152. at least one carbohydrate, lactitol, and at least one other        polyol;    -   153. at least one carbohydrate, xylitol, and at least one other        polyol;    -   154. at least one carbohydrate, isomalt, and at least one other        polyol;    -   155. at least one carbohydrate, propylene glycol, and at least        one other polyol;    -   156. at least one carbohydrate, glycerol, and at least one other        polyol;    -   157. at least one carbohydrate, palatinose, and at least one        other polyol;    -   158. at least one carbohydrate, reduced        isomalto-oligosaccharides, and at least one other polyol;    -   159. at least one carbohydrate, reduced xylo-oligosaccharides,        and at least one other polyol;    -   160. at least one carbohydrate, reduced gentio-oligosaccharides,        and at least one other polyol;    -   161. at least one carbohydrate, reduced maltose syrup, and at        least one other polyol; and    -   162. at least one carbohydrate, reduced glucose syrup, and at        least one other polyol.

Other sweet taste improving composition combinations in accordance withembodiments of this invention include:

-   -   1. at least one carbohydrate and at least one amino acid;    -   2. at least one carbohydrate and at least one polyamino acid;    -   3. at least one carbohydrate and at least one sugar acid;    -   4. at least one carbohydrate and at least one nucleotide;    -   5. at least one carbohydrate and at least one organic acid;    -   6. at least one carbohydrate and at least one inorganic acid;    -   7. at least one carbohydrate and at least one bitter compound;    -   8. at least one carbohydrate and at least one flavorant or        flavoring ingredient;    -   9. at least one carbohydrate and at least one polymer;    -   10. at least one carbohydrate and at least one protein or        protein hydrolysate;    -   11. at least one carbohydrate and at least one surfactant;    -   12. at least one carbohydrate and at least one flavonoid;    -   13. at least one carbohydrate and at least one alcohol;    -   14. at least one carbohydrate and at least one protein or        protein hydrolysate or mixture of low molecular weight amino        acids;    -   15. at least one carbohydrate and at least one emulsifier;    -   16. at least one carbohydrate and at least one inorganic salt;    -   17. at least one carbohydrate, at least one amino acid, and at        least one other sweet taste improving additive;    -   18. at least one carbohydrate, at least one polyamino acid, and        at least one other sweet taste improving additive;    -   19. at least one carbohydrate, at least one sugar acid, and at        least one other sweet taste improving additive;    -   20. at least one carbohydrate, at least one nucleotide, and at        least one other sweet taste improving additive;    -   21. at least one carbohydrate, at least one organic acid, and at        least one other sweet taste improving additive;    -   22. at least one carbohydrate, at least one inorganic acid, and        at least one other sweet taste improving additive;    -   23. at least one carbohydrate, at least one bitter compound, and        at least one other sweet taste improving additive;    -   24. at least one carbohydrate, at least one flavorant or        flavoring ingredient, and at least one other sweet taste        improving additive;    -   25. at least one carbohydrate, at least one polymer, and at        least one other sweet taste improving additive;    -   26. at least one carbohydrate, at least one protein or protein        hydrolysate, and at least one other sweet taste improving        additive;    -   27. at least one carbohydrate, at least one surfactant, and at        least one other sweet taste improving additive;    -   28. at least one carbohydrate, at least one flavonoid, and at        least one other sweet taste improving additive;    -   29. at least one carbohydrate, at least one alcohol, and at        least one other sweet taste improving additive;    -   30. at least one carbohydrate, at least one amino acid, and at        least one polyamino acid;    -   31. at least one carbohydrate, at least one amino acid, at least        one polyamino acid, and at least one sugar acid;    -   32. at least one carbohydrate, at least one amino acid, at least        one polyamino acid, at least one sugar acid, and at least one        nucleotide;    -   33. at least one carbohydrate, at least one amino acid, at least        one polyamino acid, at least one sugar acid, at least one        nucleotide, and at least one organic acid;    -   34. at least one carbohydrate, at least one amino acid, at least        one polyamino acid, at least one sugar acid, at least one        nucleotide, at least one organic acid, and at least one        inorganic acid;    -   35. at least one carbohydrate, at least one amino acid, at least        one polyamino acid, at least one sugar acid, at least one        nucleotide, at least one organic acid, at least one inorganic        acid, and at least one bitter compound;    -   36. at least one carbohydrate, at least one amino acid, at least        one polyamino acid, at least one sugar acid, at least one        nucleotide, at least one organic acid, at least one inorganic        acid, at least one bitter compound, and at least one polymer;    -   37. at least one carbohydrate, at least one amino acid, at least        one polyamino acid, at least one sugar acid, at least one        nucleotide, at least one organic acid, at least one inorganic        acid, at least one bitter compound, at least one polymer, and at        least one protein or protein hydrolysate;    -   38. at least one carbohydrate, at least one amino acid, at least        one polyamino acid, at least one sugar acid, at least one        nucleotide, at least one organic acid, at least one inorganic        acid, at least one bitter compound, at least one polymer, at        least one protein or protein hydrolysate, and at least one        surfactant;    -   39. at least one carbohydrate, at least one amino acid, at least        one polyamino acid, at least one sugar acid, at least one        nucleotide, at least one organic acid, at least one inorganic        acid, at least one bitter compound, at least one polymer, at        least one protein or protein hydrolysate, at least one        surfactant, and at least one flavonoid;    -   40. at least one carbohydrate, at least one amino acid, at least        one polyamino acid, at least one sugar acid, at least one        nucleotide, at least one organic acid, at least one inorganic        acid, at least one bitter compound, at least one polymer, at        least one protein or protein hydrolysate, at least one        surfactant, at least one flavonoid, and at least one alcohol;    -   41. at least one carbohydrate, at least one amino acid, and at        least one sugar acid;    -   42. at least one carbohydrate, at least one amino acid, and at        least one nucleotide;    -   43. at least one carbohydrate, at least one amino acid, and at        least one organic acid;    -   44. at least one carbohydrate, at least one amino acid, and at        least one inorganic acid;    -   45. at least one carbohydrate, at least one amino acid, and at        least one bitter compound;    -   46. at least one carbohydrate, at least one amino acid, and at        least one polymer;    -   47. at least one carbohydrate, at least one amino acid, and at        least one protein or protein hydrolysate;    -   48. at least one carbohydrate, at least one amino acid, and at        least one surfactant;    -   49. at least one carbohydrate, at least one amino acid, and at        least one flavonoid;    -   50. at least one carbohydrate, at least one amino acid, and at        least one alcohol;    -   51. at least one carbohydrate, at least one polyamino acid, and        at least one sugar acid;    -   52. at least one carbohydrate, at least one polyamino acid, and        at least one nucleotide;    -   53. at least one carbohydrate, at least one polyamino acid, and        at least one organic acid;    -   54. at least one carbohydrate, at least one polyamino acid, and        at least one inorganic acid;    -   55. at least one carbohydrate, at least one polyamino acid, and        at least one bitter compound;    -   56. at least one carbohydrate, at least one polyamino acid, and        at least one polymer;    -   57. at least one carbohydrate, at least one polyamino acid, and        at least one protein or protein hydrolysate;    -   58. at least one carbohydrate, at least one polyamino acid, and        at least one surfactant;    -   59. at least one carbohydrate, at least one polyamino acid, and        at least one flavonoid;    -   60. at least one carbohydrate, at least one polyamino acid, and        at least one alcohol;    -   61. at least one carbohydrate, at least one sugar acid, and at        least one nucleotide;    -   62. at least one carbohydrate, at least one sugar acid, and at        least one organic acid;    -   63. at least one carbohydrate, at least one sugar acid, and at        least one inorganic acid;    -   64. at least one carbohydrate, at least one sugar acid, and at        least one bitter compound;    -   65. at least one carbohydrate, at least one sugar acid, and at        least one polymer;    -   66. at least one carbohydrate, at least one sugar acid, and at        least one protein or protein hydrolysate;    -   67. at least one carbohydrate, at least one sugar acid, and at        least one surfactant;    -   68. at least one carbohydrate, at least one sugar acid, and at        least one flavonoid;    -   69. at least one carbohydrate, at least one sugar acid, and at        least one alcohol;    -   70. at least one carbohydrate, at least one nucleotide, and at        least one organic acid;    -   71. at least one carbohydrate, at least one nucleotide, and at        least one inorganic acid;    -   72. at least one carbohydrate, at least one nucleotide, and at        least one bitter compound;    -   73. at least one carbohydrate, at least one nucleotide, and at        least one polymer;    -   74. at least one carbohydrate, at least one nucleotide, and at        least one protein or protein hydrolysate;    -   75. at least one carbohydrate, at least one nucleotide, and at        least one surfactant;    -   76. at least one carbohydrate, at least one nucleotide, and at        least one flavonoid;    -   77. at least one carbohydrate, at least one nucleotide, and at        least one alcohol;    -   78. at least one carbohydrate, at least one organic acid, and at        least one inorganic acid;    -   79. at least one carbohydrate, at least one organic acid, and at        least one bitter compound;    -   80. at least one carbohydrate, at least one organic acid, and at        least one polymer;    -   81. at least one carbohydrate, at least one organic acid, and at        least one protein or protein hydrolysate;    -   82. at least one carbohydrate, at least one organic acid, and at        least one surfactant;    -   83. at least one carbohydrate, at least one organic acid, and at        least one flavonoid;    -   84. at least one carbohydrate, at least one organic acid, and at        least one alcohol;    -   85. at least one carbohydrate, at least one inorganic acid, and        at least one bitter compound;    -   86. at least one carbohydrate, at least one inorganic acid, and        at least one polymer;    -   87. at least one carbohydrate, at least one inorganic acid, and        at least one protein or protein hydrolysate;    -   88. at least one carbohydrate, at least one inorganic acid, and        at least one surfactant;    -   89. at least one carbohydrate, at least one inorganic acid, and        at least one flavonoid;    -   90. at least one carbohydrate, at least one inorganic acid, and        at least one alcohol;    -   91. at least one carbohydrate, at least one bitter compound, and        at least one polymer;    -   92. at least one carbohydrate, at least one bitter compound, and        at least one protein or protein hydrolysate;    -   93. at least one carbohydrate, at least one bitter compound, and        at least one surfactant;    -   94. at least one carbohydrate, at least one bitter compound, and        at least one flavonoid;    -   95. at least one carbohydrate, at least one bitter compound, and        at least one alcohol;    -   96. at least one carbohydrate, at least one polymer, and at        least one protein or protein hydrolysate;    -   97. at least one carbohydrate, at least one polymer, and at        least one surfactant;    -   98. at least one carbohydrate, at least one polymer, and at        least one flavonoid;    -   99. at least one carbohydrate, at least one polymer, and at        least one alcohol;    -   100. at least one carbohydrate, at least one protein or protein        hydrolysate, and at least one surfactant;    -   101. at least one carbohydrate, at least one protein or protein        hydrolysate, and at least one flavonoid;    -   102. at least one carbohydrate, at least one surfactant, and at        least one flavonoid;    -   103. at least one carbohydrate, at least one surfactant, and at        least one alcohol;    -   104. at least one carbohydrate, at least one flavonoid, and at        least one alcohol;    -   105. at least one sweet taste improving additive and D-tagatose;    -   106. at least one sweet taste improving additive and trehalose;    -   107. at least one sweet taste improving additive and        D-galactose;    -   108. at least one sweet taste improving additive and rhamnose;    -   109. at least one sweet taste improving additive and dextrin;    -   110. at least one sweet taste improving additive and        cyclodextrin;    -   111, at least one sweet taste improving additive and        β-cyclodextrin;    -   112. at least one sweet taste improving additive and        maltodextrin;    -   113. at least one sweet taste improving additive and dextran;    -   114. at least one sweet taste improving additive and sucrose;    -   115. at least one sweet taste improving additive and glucose;    -   116. at least one sweet taste improving additive and fructose;    -   117. at least one sweet taste improving additive and threose;    -   118. at least one sweet taste improving additive and arabinose;    -   119. at least one sweet taste improving additive and xylose;    -   120. at least one sweet taste improving additive and lyxose;    -   121. at least one sweet taste improving additive and allose;    -   122. at least one sweet taste improving additive and altrose;    -   123. at least one sweet taste improving additive and mannose;    -   124. at least one sweet taste improving additive and idose;    -   125. at least one sweet taste improving additive and talose;    -   126. at least one sweet taste improving additive and lactose;    -   127. at least one sweet taste improving additive and maltose;    -   128. at least one sweet taste improving additive and invert        sugar;    -   129. at least one sweet taste improving additive and trehalose;    -   130. at least one sweet taste improving additive and        isotrehalose;    -   131. at least one sweet taste improving additive and        neotrehalose;    -   132. at least one sweet taste improving additive and palatinose;    -   133. at least one sweet taste improving additive and galactose;    -   134. at least one sweet taste improving additive and beet        oligosaccharides;    -   135. at least one sweet taste improving additive and        isomalto-oligosaccharides;    -   136. at least one sweet taste improving additive and isomaltose;    -   137. at least one sweet taste improving additive and        isomaltotriose;    -   138. at least one sweet taste improving additive and panose;    -   139. at least one sweet taste improving additive and        xylo-oligosaccharides;    -   140. at least one sweet taste improving additive and xylobiose;    -   141. at least one sweet taste improving additive and xylobiose;    -   142. at least one sweet taste improving additive and        gentio-oligoscaceharides;    -   143. at least one sweet taste improving additive and        gentiobiose;    -   144. at least one sweet taste improving additive and        gentiotriose;    -   145. at least one sweet taste improving additive and        gentiotetraose;    -   146. at least one sweet taste improving additive and sorbose;    -   147. at least one sweet taste improving additive and        nigero-oligosaccharides;    -   148. at least one sweet taste improving additive and palatinose        oligosaccharides;    -   149. at least one sweet taste improving additive and fucose;    -   150. at least one sweet taste improving additive and        fructooligosaccharides;    -   151. at least one sweet taste improving additive and kestose;    -   152. at least one sweet taste improving additive and nystose;    -   153. at least one sweet taste improving additive and        maltotetraol;    -   154. at least one sweet taste improving additive and maltotriol;    -   155. at least one sweet taste improving additive and        malto-oligosaccharides;    -   156. at least one sweet taste improving additive and        maltotriose;    -   157. at least one sweet taste improving additive and        maltotetraose;    -   158. at least one sweet taste improving additive and        maltopentaose;    -   159. at least one sweet taste improving additive and        maltohexaose;    -   160. at least one sweet taste improving additive and        maltoheptaose;    -   161. at least one sweet taste improving additive and lactulose;    -   162. at least one sweet taste improving additive and melibiose;    -   163. at least one sweet taste improving additive and raffinose;    -   164. at least one sweet taste improving additive and rhamnose;    -   165. at least one sweet taste improving additive and ribose;    -   166. at least one sweet taste improving additive and isomerized        liquid sugars;    -   167. at least one sweet taste improving additive and high        fructose corn syrup (e.g., HFCS55, HFCS42, or HFCS90) or starch        syrup;    -   168. at least one sweet taste improving additive and coupling        sugars;    -   169. at least one sweet taste improving additive and soybean        oligosaccharides;    -   170. at least one sweet taste improving additive and glucose        syrup;    -   171. at least one sweet taste improving additive, D-tagatose,        and at least one other carbohydrate;    -   172. at least one sweet taste improving additive, trehalose, and        at least one other carbohydrate;    -   173. at least one sweet taste improving additive, D-galactose,        and at least one other carbohydrate;    -   174. at least one sweet taste improving additive, rhamnose, and        at least one other carbohydrate;    -   175. at least one sweet taste improving additive, dextrin, and        at least one other carbohydrate;    -   176. at least one sweet taste improving additive, cyclodextrin,        and at least one other carbohydrate;    -   177. at least one sweet taste improving additive,        β-cyclodextrin, and at least one other carbohydrate;    -   178. at least one sweet taste improving additive, maltodextrin,        and at least one other carbohydrate;    -   179. at least one sweet taste improving additive, dextran, and        at least one other carbohydrate;    -   180. at least one sweet taste improving additive, sucrose, and        at least one other carbohydrate;    -   181. at least one sweet taste improving additive, glucose, and        at least one other carbohydrate;    -   182. at least one sweet taste improving additive, fructose, and        at least one other carbohydrate;    -   183. at least one sweet taste improving additive, threose, and        at least one other carbohydrate;    -   184. at least one sweet taste improving additive, arabinose, and        at least one other carbohydrate;    -   185. at least one sweet taste improving additive, xylose, and at        least one other carbohydrate;    -   186. at least one sweet taste improving additive, lyxose, and at        least one other carbohydrate;    -   187. at least one sweet taste improving additive, allose, and at        least one other carbohydrate;    -   188. at least one sweet taste improving additive, altrose, and        at least one other carbohydrate;    -   189. at least one sweet taste improving additive, mannose, and        at least one other carbohydrate;    -   190. at least one sweet taste improving additive, idose, and at        least one other carbohydrate;    -   191. at least one sweet taste improving additive, talose, and at        least one other carbohydrate;    -   192. at least one sweet taste improving additive, lactose, and        at least one other carbohydrate;    -   193. at least one sweet taste improving additive, maltose, and        at least one other carbohydrate;    -   194. at least one sweet taste improving additive, invert sugar,        and at least one other carbohydrate;    -   195. at least one sweet taste improving additive, trehalose, and        at least one other carbohydrate;    -   196. at least one sweet taste improving additive, isotrehalose,        and at least one other carbohydrate;    -   197. at least one sweet taste improving additive, neotrehalose,        and at least one other carbohydrate;    -   198. at least one sweet taste improving additive, palatinose,        and at least one other carbohydrate;    -   199. at least one sweet taste improving additive, galactose, and        at least one other carbohydrate;    -   200. at least one sweet taste improving additive, beet        oligosaccharides, and at least one other carbohydrate;    -   201. at least one sweet taste improving additive,        isomalto-oligosaccharides, and at least one other carbohydrate;    -   202. at least one sweet taste improving additive, isomaltose,        and at least one other carbohydrate;    -   203. at least one sweet taste improving additive,        isomaltotriose, and at least one other carbohydrate;    -   204. at least one sweet taste improving additive, panose, and at        least one other carbohydrate;    -   205. at least one sweet taste improving additive,        xylo-oligosaccharides, and at least one other carbohydrate;    -   206. at least one sweet taste improving additive, xylobiose, and        at least one other carbohydrate;    -   207. at least one sweet taste improving additive, xylobiose, and        at least one other carbohydrate;    -   208. at least one sweet taste improving additive,        gentio-oligoscaccharides, and at least one other carbohydrate;    -   209. at least one sweet taste improving additive, gentiobiose,        and at least one other carbohydrate;    -   210. at least one sweet taste improving additive, gentiotriose,        and at least one other carbohydrate;    -   211. at least one sweet taste improving additive,        gentiotetraose, and at least one other carbohydrate;    -   212. at least one sweet taste improving additive, sorbose, and        at least one other carbohydrate;    -   213. at least one sweet taste improving additive,        nigero-oligosaccharides, and at least one other carbohydrate;    -   214. at least one sweet taste improving additive, palatinose        oligosaccharides, and at least one other carbohydrate;    -   215. at least one sweet taste improving additive, fucose, and at        least one other carbohydrate;    -   216. at least one sweet taste improving additive,        fructooligosaccharides, and at least one other carbohydrate;    -   217. at least one sweet taste improving additive, kestose, and        at least one other carbohydrate;    -   218. at least one sweet taste improving additive, nystose, and        at least one other carbohydrate;    -   219. at least one sweet taste improving additive, maltotetraol,        and at least one other carbohydrate;    -   220. at least one sweet taste improving additive, maltotriol,        and at least one other carbohydrate;    -   221. at least one sweet taste improving additive,        malto-oligosaccharides, and at least one other carbohydrate;    -   222. at least one sweet taste improving additive, maltotriose,        and at least one other carbohydrate;    -   223. at least one sweet taste improving additive, maltotetraose,        and at least one other carbohydrate;    -   224. at least one sweet taste improving additive, maltopentaose,        and at least one other carbohydrate;    -   225. at least one sweet taste improving additive, maltohexaose,        and at least one other carbohydrate;    -   226. at least one sweet taste improving additive, maltoheptaose,        and at least one other carbohydrate;    -   227. at least one sweet taste improving additive, lactulose, and        at least one other carbohydrate;    -   228. at least one sweet taste improving additive, melibiose, and        at least one other carbohydrate;    -   229. at least one sweet taste improving additive, raffinose, and        at least one other carbohydrate;    -   230. at least one sweet taste improving additive, rhamnose, and        at least one other carbohydrate;    -   231. at least one sweet taste improving additive, ribose, and at        least one other carbohydrate;    -   232. at least one sweet taste improving additive, isomerized        liquid sugars, and at least one other carbohydrate;    -   233. at least one sweet taste improving additive, high fructose        corn syrup (e.g. HFCS55, HFCS42, or HFCS90) or starch syrup, and        at least one other carbohydrate;    -   234. at least one sweet taste improving additive, coupling        sugars, and at least one other carbohydrate;    -   235. at least one sweet taste improving additive, soybean        oligosaccharides, and at least one other carbohydrate; and    -   236. at least one sweet taste improving additive, glucose syrup,        and at least one other carbohydrate.

In another embodiment, the functional sweetener composition comprises atleast one natural and/or synthetic high-potency sweetener and at leastone functional ingredient in combination with a plurality of sweet tasteimproving additives, desirably 3 or more sweet taste improvingadditives, and even more desirably 4 or more sweet taste improvingadditives, wherein each sweet taste improving additive is present in anamount such that no one sweet taste improving additive imparts asubstantial off taste to the functional sweetener composition. In otherwords, the amounts of the sweet taste improving additives in thefunctional sweetener composition are balanced so that no one sweet tasteimproving additive imparts a substantial off taste to the functionalsweetener composition.

According to a particular embodiment of this invention, the functionalsweetener composition provided herein comprises at least one sweet tasteimproving composition in the functional sweetener composition in anamount effective for the functional sweetener composition to impart anosmolarity of at least 10 mOsmoles/L to an aqueous solution of thefunctional sweetener composition, wherein the at least one naturaland/or synthetic high-potency sweetener is present in the aqueoussolution in an amount sufficient to impart a maximum sweetness intensityequivalent to that of a 10% aqueous solution of sucrose by weight. Asused herein, “mOsmoles/L” refers to milliosmoles per liter. According toanother embodiment, the functional sweetener composition comprises atleast one sweet taste improving composition in an amount effective forthe functional sweetener composition to impart an osmolarity of 10 to500 mOsmoles/L, preferably 25 to 500 mOsmoles/L preferably, morepreferably 100 to 500 mOsmoles/L, more preferably 200 to 500 mOsmoles/L,and still more preferably 300 to 500 mOsmoles/L to an aqueous solutionof the functional sweetener composition, wherein the at least onenatural and/or synthetic high-potency sweetener is present in theaqueous solution in an amount sufficient to impart a maximum sweetnessintensity equivalent to that of a 10% aqueous solution of sucrose byweight. Wherein a plurality of sweet taste improving compositions arecombined with at least one natural and/or synthetic high-potencysweetener and at least one functional ingredient, the osmolarityimparted is that of the total combination of the plurality of sweettaste improving compositions.

Osmolarity refers to the measure of osmoles of solute per liter ofsolution, wherein osmole is equal to the number of moles of osmoticallyactive particles in an ideal solution (e.g., a mole of glucose is oneosmole), whereas a mole of sodium chloride is two osmoles (one mole ofsodium and one mole of chloride). Thus, in order to improve in thequality of taste of the functional sweetener composition, theosmotically active compounds or the compounds which impart osmolaritymust not introduce significant off taste to the formulation.

In one embodiment, suitable sweet taste improving carbohydrate additivesfor the present invention have a molecular weight less than or equal to500 and desirably have a molecular weight from 50 to 500. In particularembodiments, suitable carbohydrates with a molecular weight less than orequal to 500 include, but are not limited to, sucrose, fructose,glucose, maltose, lactose, mannose, galactose, and tagatose. Generally,in accordance with desirable embodiments of this invention, a sweettaste improving carbohydrate additive is present in the functionalsweetener compositions in an amount from about 1,000 to about 100,000ppm. (Throughout this specification, the term ppm means parts permillion by weight or volume. For example, 500 ppm means 500 mg in aliter.) In accordance with other desirable embodiments of thisinvention, a sweet taste improving carbohydrate additive is present inthe sweetened compositions in an amount from about 2,500 to about 10,000ppm. In another embodiment, suitable sweet taste improving carbohydrateadditives for imparting osmolarities ranging from about 10 mOsmoles/L toabout 500 mOsmoles/L to a sweetenable composition include, but are notlimited to, sweet taste improving carbohydrate additives with amolecular weight ranging from about 50 to about 500.

In one embodiment, suitable sweet taste improving polyol additives havea molecular weight less than or equal to 500 and desirably have amolecular weight from 76 to 500, In particular embodiments, suitablesweet taste improving polyol additives with a molecular weight less thanor equal to 500 include, but are not limited to, erythritol, glycerol,and propylene glycol. Generally, in accordance with desirableembodiments of this invention, a sweet taste improving polyol additiveis present in the functional sweetener compositions in an amount fromabout 100 ppm to about 80,000 ppm. In accordance with other desirableembodiments of this invention, a sweet taste improving polyol additiveis present in sweetened compositions in an amount from about 400 toabout 80,000 ppm. In a sub-embodiment, suitable sweet taste improvingpolyol additives for imparting osmolarities ranging from about 10mOsmoles/L to about 500 mOsmoles/L to a sweetenable composition include,but are not limited to, sweet taste improving polyol additives with amolecular weight ranging from about 76 to about 500.

In accordance with still other desirable embodiments of this invention,a sweet taste improving polyol additive is present in sweetenercompositions in an amount from about 400 to about 80,000 ppm of thetotal sweetener composition, more particularly from about 5,000 to about40,000 ppm, and still more particularly from about 10,000 to about35,000 ppm. Desirably, the at least one natural and/or synthetichigh-potency sweetener and at least one sweet taste improving polyoladditive are present in the sweetener composition in a ratio from about1:4 to about 1:800, respectively; more particularly from about 1:20 toabout 1:600; even more particularly from about 1:50 to about 1:300; andstill more particularly from about 1:75 to about 1:150.

Generally, in accordance with another embodiment of this invention, asuitable sweet taste improving alcohol additive is present in thefunctional sweetener compositions in an amount from about 625 to about10,000 ppm. In another embodiment, suitable sweet taste improvingalcohol additives for imparting osmolarities ranging from about 10mOsmoles/L to about 500 mOsmoles/L to a sweetenable composition include,but are not limited to, sweet taste improving alcohol additives with amolecular weight ranging from about 46 to about 500. A non-limitingexample of sweet taste improving alcohol additive with a molecularweight ranging from about 46 to about 500 includes ethanol.

In one embodiment, suitable sweet taste improving amino acid additiveshave a molecular weight of less than or equal to 250 and desirably havea molecular weight from 75 to 250. In particular embodiments, suitablesweet taste improving amino acid additives with a molecular weight lessthan or equal to 250 include, but are not limited to, glycine, alanine,serine, valine, leucine, isoleucine, proline, theanine, and threonine.Preferred sweet taste improving amino acid additives include those whichare sweet tasting at high concentrations, but desirably are present inembodiments of this invention at amounts below or above their sweetnesstaste detection threshold. Even more preferred are mixtures of sweettaste improving amino acid additives at amounts below or above theirsweetness taste detection threshold. Generally, in accordance withdesirable embodiments of this invention, a sweet taste improving aminoacid additive is present in the functional sweetener compositions in anamount from about 100 ppm to about 25,000 ppm, more particularly fromabout 1,000 to about 10,000 ppm, and still more particularly from about2,500 to about 5,000 ppm. In accordance with other desirable embodimentsof this invention, a sweet taste improving amino acid additive ispresent in the sweetened compositions in an amount from about 250 ppm toabout 7,500 ppm. In a sub-embodiment, suitable sweet taste improvingamino acid additives for imparting osmolarities ranging from about 10mOsmoles/L to about 500 mOsmoles/L to a sweetenable composition include,but are not limited to, sweet taste improving amino acid additives witha molecular weight ranging from about 75 to about 250.

Generally, in accordance with yet another embodiment of this invention,a suitable sweet taste improving amino acid salt additive is present inthe functional sweetener compositions in an amount from about 25 toabout 10,000 ppm, more particularly from about 1,000 to about 7,500 ppm,and still more particularly from about 2,500 to about 5,000 ppm. Inanother embodiment, suitable sweet taste improving amino acid saltadditives for imparting osmolarities ranging from about 10 mOsmoles/L toabout 500 mOsmoles/L to a sweetenable composition include, but are notlimited to, sweet taste improving amino acid salt additives with amolecular weight ranging from about 75 to about 300. Non-limitingexamples of sweet taste improving amino acid salt additives with amolecular weight ranging from about 75 to about 300 include salts ofglycine, alanine, serine, theanine, and threonine.

Generally, in accordance with still another embodiment of thisinvention, a suitable sweet taste improving protein or proteinhydroyslate additive is present in the functional sweetener compositionsin an amount from about 200 to about 50,000 ppm. In another embodiment,suitable sweet taste improving protein or protein hydrolysate additivesfor imparting osmolarities ranging from about 10 mOsmoles/L to about 500mOsmoles/L to a sweetenable composition include, but are not limited to,sweet taste improving protein or protein hydrolysate additives with amolecular weight ranging from about 75 to about 300. Non-limitingexamples of sweet taste improving protein or protein hydrolysateadditives with a molecular weight ranging from about 75 to about 300include proteins or protein hydrolysates containing glycine, alanine,serine, and threonine.

Generally, in accordance with another embodiment of this invention, asuitable sweet taste improving inorganic acid additive is present in thefunctional sweetener compositions in an amount from about 25 to about5,000 ppm. In another embodiment, suitable sweet taste improvinginorganic acid additives for imparting osmolarities ranging from about10 mOsmoles/L to about 500 mOsmoles/L to a sweetenable compositioninclude, but are not limited to, phosphoric acid, HCl, and H₂SO₄ and anyother inorganic acid additives which are safe for human or animalconsumption when used in a generally acceptable range. In asub-embodiment, suitable sweet taste improving inorganic acid additivesfor imparting osmolarities ranging from about 10 mOsmoles/L to about 500mOsmoles/L to a sweetenable composition include, but are not limited to,sweet taste improving inorganic acid additives with a molecular weightrange from about 36 to about 98.

Generally, in accordance with still another embodiment of thisinvention, a suitable sweet taste improving inorganic acid salt additiveis present in the functional sweetener compositions in an amount fromabout 25 to about 5,000 ppm. In another embodiment, suitable sweet tasteimproving inorganic acid salt additives for imparting osmolaritiesranging from about 10 mOsmoles/L to about 500 mOsmoles/L to asweetenable composition include, but are not limited to, salts ofinorganic acids, for example sodium, potassium, calcium, and magnesiumsalts of phosphoric acid, and any other alkali or alkaline earth metalsalts of other inorganic acids (e.g., sodium bisulfate) which are safefor human or animal consumption when used in a generally acceptablerange. In a sub-embodiment, suitable sweet taste improving inorganicacid salt additives for imparting osmolarities ranging from about 10mOsmoles/L to about 500 mOsmoles/L to a sweetenable composition include,but are not limited to, sweet taste improving inorganic acid saltadditives with a molecular weight range from about 58 to about 120.

Generally, in accordance with still another embodiment of thisinvention, a suitable sweet taste improving organic acid additive ispresent in the functional sweetener compositions in an amount from about10 to about 5,000 ppm. In another embodiment, suitable sweet tasteimproving organic acid additives for imparting osmolarities ranging fromabout 10 mOsmoles/L to about 500 mOsmoles/L to a sweetenable compositioninclude, but are not limited to, creatine, citric acid, malic acid,succinic acid, hydroxycitric acid, tartaric acid, fumaric acid, gluconicacid, glutaric acid, adipic acid, and any other sweet taste improvingorganic acid additives which are safe for human or animal consumptionwhen used in a generally acceptable range. In one embodiment, the sweettaste improving organic acid additive comprises a molecular weight rangefrom about 60 to about 208.

Generally, in accordance with still another embodiment of thisinvention, a suitable sweet taste improving organic acid salt additiveis present in the functional sweetener compositions in an amount fromabout 20 to about 10,000 ppm. In another embodiment, suitable sweettaste improving organic acid salt additives for imparting osmolaritiesranging from about 10 mOsmoles/L to about 500 mOsmoles/L to asweetenable composition include, but are not limited to, salts of sweettaste improving organic acid additives, such as sodium, potassium,calcium, magnesium, and other alkali or alkaline metal salts of citricacid, malic acid, tartaric acid, fumaric acid, gluconic acid, glutaricacid, adipic acid, hydroxycitric acid, succinic acid, and salts of anyother sweet taste improving organic acid additives which are safe forhuman or animal consumption when used in a generally acceptable range.In one embodiment, the sweet taste improving organic acid salt additivecomprises a molecular weight range from about 140 to about 208.

Generally, in accordance with yet another embodiment of this invention,a suitable sweet taste improving organic base salt additive is presentin the functional sweetener compositions in an amount from about 10 toabout 5,000 ppm. In another embodiment, suitable sweet taste improvingorganic base salt additives for imparting osmolarities ranging fromabout 10 mOsmoles/L to about 500 mOsmoles/L to a sweetenable compositioninclude, but are not limited to, inorganic and organic acid salts oforganic bases such as glucosamine salts, choline salts, and guanidinesalts.

Generally, in accordance with yet another embodiment of this invention,a suitable sweet taste improving astringent additive is present in thefunctional sweetener compositions in an amount from about 25 to about1,000 ppm. In another embodiment, suitable sweet taste improvingastringent additives for imparting osmolarities ranging from about 10mOsmoles/L to about 500 mOsmoles/L to a sweetenable composition include,but are not limited to, tannic acid, tea polyphenols, catechins,aluminum sulfate, AlNa(SO₄)₂, AlK(SO₄)₂ and other forms of alum.

Generally, in accordance with yet another embodiment of this invention,a suitable sweet taste improving nucleotide additive is present in thefunctional sweetener compositions in an amount from about 5 to about1,000 ppm. In another embodiment, suitable sweet taste improvingnucleotide additives for imparting osmolarities ranging from about 10mOsmoles/L to about 500 mOsmoles/L to a sweetenable composition include,but are not limited to, adenosine monophosphate.

Generally, in accordance with yet another embodiment of this invention,a suitable sweet taste improving polyamino acid additive is present inthe functional sweetener compositions in an amount from about 30 toabout 2,000 ppm. In another embodiment, suitable sweet taste improvingpolyamino acid additives for imparting osmolarities ranging from about10 mOsmoles/L to about 500 mOsmoles/L to a sweetenable compositioninclude, but are not limited to, poly-L-lysine (e.g., poly-L-α-lysine orpoly-L-ε-lysine), poly-L-ornithine (e.g., poly-L-α-ornithine orpoly-L-ε-ornithine), and poly-L-arginine.

Generally, in accordance with yet another embodiment of this invention,a suitable sweet taste improving polymer additive is present in thefunctional sweetener compositions in an amount from about 30 to about2,000 ppm. In another embodiment, suitable sweet taste improving polymeradditives for imparting osmolarities ranging from about 10 mOsmoles/L toabout 500 mOsmoles/L to a sweetenable composition include, but are notlimited to, chitosan, sodium hexametaphosphate and its salts, pectin,hydrocolloids such as gum acacia senegal, propylene glycol, polyethyleneglycol, and poly(ethylene glycol methyl ether).

Generally, in accordance with yet another embodiment of this invention,a suitable sweet taste improving surfactant additive is present in thefunctional sweetener compositions in an amount from about 1 to about5,000 ppm. In another embodiment, suitable sweet taste improvingsurfactant additives for imparting osmolarities ranging from about 10mOsmoles/L to about 500 mOsmoles/L to a sweetenable composition include,but are not limited to, polysorbates, choline chloride, sodiumtaurocholate, lecithins, sucrose oleate esters, sucrose stearate esters,sucrose palmitate esters, and sucrlose laurate esters.

Generally, in accordance with yet another embodiment of this invention,a suitable sweet taste improving flavonoid additive is present in thefunctional sweetener compositions in an amount from about 0.1 to about1,000 ppm. In another embodiment, suitable sweet taste improvingflavonoid additives for imparting osmolarities ranging from about 10mOsmoles/L to about 500 mOsmoles/L to a sweetenable composition include,but are not limited to, naringin, catechins, rutins, neohesperidin, andneohesperidin dihydrochalcone.

In a preferred embodiment, non-limiting examples of sweet tasteimproving compositions enhancing the natural and/or synthetichigh-potency sweetener's osmotic taste to be more sugar-like includesweet taste improving carbohydrate additives, sweet taste improvingalcohol additives, sweet taste improving polyol additives, sweet tasteimproving amino acid additives, sweet taste improving amino acid saltadditives, sweet taste improving inorganic acid salt additives, sweettaste improving polymer additives, and sweet taste improving protein orprotein hydrolysate additives.

In another embodiment, suitable sweet taste improving carbohydrateadditives for improving the osmotic taste of the natural and/orsynthetic high-potency sweetener to be more sugar-like include, but arenot limited to, sweet taste improving carbohydrate additives with amolecular weight ranging from about 50 to about 500. Non-limitingexamples of sweet taste improving carbohydrate additives with amolecular weight ranging from about 50 to about 500 include sucrose,fructose, glucose, maltose, lactose, mannose, galactose, ribose,rhamnose, trehalose, HFCS, and tagatose.

In another embodiment, suitable sweet taste improving polyol additivesfor improving the osmotic taste of natural and/or synthetic high-potencysweetener to be more sugar-like include, but are not limited to, sweettaste improving polyol additives with a molecular weight ranging fromabout 76 to about 500. Non-limiting examples of sweet taste improvingpolyol additives with a molecular weight ranging from about 76 to about500 include erythritol, glycerol, and propylene glycol. In asub-embodiment, other suitable sweet taste improving polyol additivesinclude sugar alcohols.

In another embodiment, suitable sweet taste improving alcohol additivesfor improving the osmotic taste of natural and/or synthetic high-potencysweetener to be more sugar-like include, but are not limited to, sweettaste improving alcohol additives with a molecular weight ranging fromabout 46 to about 500. A non-limiting example of sweet taste improvingalcohol additive with a molecular weight ranging from about 46 to about500 includes ethanol.

In another embodiment, suitable sweet taste improving amino acidadditives for improving the osmotic taste of natural and/or synthetichigh-potency sweetener to be more sugar-like include, but are notlimited to, sweet taste improving amino acid additives with a molecularweight ranging from about 75 to about 250. Non-limiting examples ofsweet taste improving amino acid additives with a molecular weightranging from about 75 to about 250 include glycine, alanine, serine,leucine, valine, isoleucine, proline, hydroxyproline, glutamine,theanine, and threonine.

In another embodiment, suitable sweet taste improving amino acid saltadditives for improving the osmotic taste of natural and/or synthetichigh-potency sweetener to be more sugar-like include, but are notlimited to, sweet taste improving amino acid salt additives with amolecular weight ranging from about 75 to about 300. Non-limitingexamples of sweet taste improving amino acid salt additives with amolecular weight ranging from about 75 to about 300 include salts ofglycine, alanine, serine, leucine, valine, isoleucine, proline,hydroxyproline, glutamine, theanine, and threonine.

In another embodiment, suitable sweet taste improving protein or proteinhydrolysate additives for improving the osmotic taste of natural and/orsynthetic high-potency sweetener to be more sugar-like include, but arenot limited to, sweet taste improving protein or protein hydrolysateadditives with a molecular weight ranging from about 75 to about 300.Non-limiting examples of sweet taste improving protein or proteinhydrolysate additives with a molecular weight ranging from about 75 toabout 300 include protein or protein hydrolysates containing glycine,alanine, serine, leucine, valine, isoleucine, proline, and threonine.

In another embodiment, suitable sweet taste improving inorganic acidsalt additives for improving the osmotic taste of natural and/orsynthetic high-potency sweetener to be more sugar-like include, but arenot limited to, sodium chloride, potassium chloride, magnesium chloride,KH₂PO₄ and NaH₂PO₄. Suitable sweet taste improving inorganic acid saltadditives for improving the osmotic taste may comprise a molecularweight from about 58 to about 120.

In another embodiment, suitable sweet taste improving bitter additivesfor improving the osmotic taste of the natural and/or synthetichigh-potency sweetener to be more sugar-like include, but are notlimited to, caffeine, quinine, urea, quassia, tannic acid, and naringin.

In one embodiment, a functional sweetener composition is providedcomprising at least one functional ingredient and at least one naturaland/or synthetic high-potency sweetener in combination with at least onesweet taste improving nucleotide additive chosen from inosinemonophosphate (“IMP”), guanosine monophosphate (“GMP”), adenosinemonophosphate (“AMP”), cytosine monophosphate (CMP), uracilmonophosphate (UMP), inosine diphosphate, guanosine diphosphate,adenosine diphosphate, cytosine diphosphate, uracil diphosphate, inosinetriphosphate, guanosine triphosphate, adenosine triphosphate, cytosinetriphosphate, uracil triphosphate, nucleosides thereof, nucleic acidbases thereof, or salts thereof.

In one embodiment, a functional sweetener composition is providedcomprising at least one functional ingredient and at least one naturaland/or synthetic high-potency sweetener in combination with at least onesweet taste improving carbohydrate additive chosen from tagatose,trehalose, galactose, rhamnose, cyclodextrin (e.g., α-cyclodextrin,β-cyclodextrin, and γ-cyclodextrin), maltodextrin (including resistantmaltodextrins such as Fibersol-2™), dextran, sucrose, glucose, ribulose,fructose, threose, arabinose, xylose, lyxose, allose, altrose, mannose,idose, lactose, maltose, invert sugar, isotrehalose, neotrehalose,palatinose or isomaltulose, erythrose, deoxyribose, gulose, idose,talose, erythrulose, xylulose, psicose, turanose, cellobiose,amylopectin, glucosamine, mannosamine, fucose, glucuronic acid, gluconicacid, glucono-lactone, abequose, galactosamine, beet oligosaccharides,isomalto-oligosaccharides (isomaltose, isomaltotriose, panose and thelike), xylo-oligosaccharides (xylotriose, xylobiose and the like),gentio-oligoscaccharides (gentiobiose, gentiobiose, gentiotetraose andthe like), sorbose, nigero-oligosaccharides, palatinoseoligosaccharides, fucose, fructooligosaccharides (kestose, nystose andthe like), maltotetraol, maltotriol, malto-oligosaccharides(maltotriose, maltotetraose, maltopentaose, maltohexaose, maltoheptaoseand the like), lactulose, melibiose, raffinose, rhamnose, ribose,isomerized liquid sugars such as high fructose corn/starch syrup (e.g.,HFCS55, HFCS42, or HFCS90), coupling sugars, soybean oligosaccharides,or glucose syrup.

In another embodiment, a functional sweetener composition is providedcomprising at least one functional ingredient and at least one naturaland/or synthetic high-potency sweetener in combination with at least onesweet taste improving polyol additive chosen from erythritol, maltitol,mannitol, sorbitol, lactitol, xylitol, inositol, isomalt, propyleneglycol, glycerol (glycerine), threitol, galactitol, palatinose, reducedisomalto-oligosaccharides, reduced xylo-oligosaccharides, reducedgentio-oligosaccharides, reduced maltose syrup, or reduced glucosesyrup.

In another embodiment, a functional sweetener composition is providedcomprising at least one functional ingredient and at least one naturaland/or synthetic high-potency sweetener in combination with at least onesweet taste improving amino acid additive chosen from aspartic acid,arginine, glycine, glutamic acid, proline, threonine, theanine,cysteine, cystine, alanine, valine, tyrosine, leucine, isoleucine,asparagine, serine, lysine, histidine, ornithine, methionine, carnitine,aminobutyric acid (alpha-, beta-, and gamma-isomers), glutamine,hydroxyproline, taurine, norvaline, sarcosine, or salts thereof.

In another embodiment, a functional sweetener composition is providedcomprising at least one functional ingredient and at least one naturaland/or synthetic high-potency sweetener in combination with at least onesweet taste improving polyamino acid additive chosen frompoly-L-aspartic acid, poly-L-lysine (e.g., poly-L-α-lysine orpoly-L-ε-lysine), poly-L-ornithine (e.g., poly-L-α-ornithine orpoly-L-ε-ornithine), poly-L-arginine, other polymeric forms of aminoacids, or salts thereof.

In another embodiment, a functional sweetener composition is providedcomprising at least one functional ingredient and at least one naturaland/or synthetic high-potency sweetener in combination with at least onesweet taste improving sugar acid additive chosen from aldonic, uronic,aldaric, alginic, gluconic, glucuronic, glucaric, galactaric,galacturonic, or salts thereof.

In another embodiment, a functional sweetener composition is providedcomprising at least one functional ingredient and at least one naturaland/or synthetic high-potency sweetener in combination with at least onesweet taste improving organic acid additive chosen from C2-C30carboxylic acids, substituted hydroxyl C1-C30 carboxylic acids, benzoicacid, substituted benzoic acids (e.g., 2,4-dihydroxybenzoic acid),substituted cinnamic acids, hydroxyacids, substituted hydroxybenzoicacids, substituted cyclohexyl carboxylic acids, tannic acid, lacticacid, tartaric acid, citric acid, gluconic acid, glucoheptonic acids,glutaric acid, creatine, adipic acid, hydroxycitric acid, malic acid,fruitaric acid, fumaric acid, maleic acid, succinic acid, chlorogenicacid, salicylic acid, caffeic acid, bile acids, acetic acid, ascorbicacid, alginic acid, erythorbic acid, polyglutamic acid, or saltsthereof.

In another embodiment, a functional sweetener composition is providedcomprising at least one functional ingredient and at least one naturaland/or synthetic high-potency sweetener in combination with at least onesweet taste improving inorganic acid additive chosen from phosphoricacid, phosphorous acid, polyphosphoric acid, hydrochloric acid, sulfuricacid, carbonic acid, sodium dihydrogen phosphate, or salts thereof.

In another embodiment, a functional sweetener composition is providedcomprising at least one functional ingredient and at least one naturaland/or synthetic high-potency sweetener in combination with at least onesweet taste improving bitter compound additive chosen from caffeine,quinine, urea, bitter orange oil, naringin, quassia, or salts thereof.

In another embodiment, a functional sweetener composition is providedcomprising at least one functional ingredient and at least one naturaland/or synthetic high-potency sweetener in combination with at least onesweet taste improving flavorant additive chosen from vanillin, vanillaextract, mango extract, cinnamon, citrus, coconut, ginger, viridiflorol,almond, menthol, grape skin extract, or grape seed extract. In anotherparticular embodiment, the at least one sweet taste improving flavorantadditive comprises a proprietary sweetener chosen from Döhler™ NaturalFlavoring Sweetness Enhancer K14323 (Döhler™, Darmstadt, Germany),Symrise™ Natural Flavor Mask for Sweeteners 161453 or 164126 (Symrise™,Holzminden, Germany), Natural Advantage™ Bitterness Blockers 1, 2, 9 or10 (Natural Advantage™, Freehold, N.J., U.S.A.), or Sucramask™ (CreativeResearch Management, Stockton, Calif., U.S.A.)

In another embodiment, a functional sweetener composition is providedcomprising at least one functional ingredient and at least one naturaland/or synthetic high-potency sweetener in combination with at least onesweet taste improving polymer additive chosen from chitosan, pectin,pectic, pectinic, polyuronic, polygalacturonic acid, starch, foodhydrocolloid or crude extracts thereof (e.g., gum acacia senegal, gumacacia seyal, carageenan), poly-L-lysine (e.g., poly-L-α-lysine orpoly-L-ε-lysine), poly-L-ornithine (e.g., poly-L-α-ornithine orpoly-L-ε-ornithine), polypropylene glycol, polyethylene glycol,poly(ethylene glycol methyl ether), polyarginine, polyaspartic acid,polyglutamic acid, polyethyleneimine, alginic acid, sodium alginate,propylene glycol alginate, sodium polyethyleneglycolalginate, sodiumhexametaphosphate and its salts, or other cationic and anionic polymers.

In another embodiment, a functional sweetener composition is providedcomprising at least one functional ingredient and at least one naturaland/or synthetic high-potency sweetener in combination with at least onesweet taste improving protein hydroly sate additive chosen from bovineserum albumin (BSA), whey protein (including fractions or concentratesthereof such as 90% instant whey protein isolate, 34% whey protein, 50%hydrolyzed whey protein, and 80% whey protein concentrate), soluble riceprotein, soy protein, protein isolates, protein hydrolysates, reactionproducts of protein hydrolysates, glycoproteins, and/or proteoglycanscontaining amino acids (e.g., glycine, alanine, serine, threonine,theanine, asparagine, glutamine, arginine, valine, isoleucine, leucine,norvaline, methionine, proline, tyrosine, hydroxyproline, or the like).

In another embodiment, a functional sweetener composition is providedcomprising at least one functional ingredient and at least one naturaland/or synthetic high-potency sweetener in combination with at least onesweet taste improving surfactant additive chosen from polysorbates(e.g., polyoxyethylene sorbitan monooleate (polysorbate 80), polysorbate20, polysorbate 60), sodium dodecylbenzenesulfonate, dioctylsulfosuccinate or dioctyl sulfosuccinate sodium, sodium dodecyl sulfate,cetylpyridinium chloride, hexadecyltrimethylammonium bromide, sodiumcholate, carbamoyl, choline chloride, sodium glycocholate, sodiumtaurocholate, sodium taurodeoxycholate, lauric alginate, sodium stearoyllactylate, lecithins, sucrose oleate esters, sucrose stearate esters,sucrose palmitate esters, sucrose laurate esters, and other emulsifiers,or the like.

In another embodiment, a functional sweetener composition is providedcomprising at least one functional ingredient and at least one naturaland/or synthetic high-potency sweetener in combination with at least onesweet taste improving flavonoid additive chosen from catechins,polyphenols, rutins, neohesperidin, naringin, neohesperidindihydrochalcone, or the like.

In another embodiment, a functional sweetener composition is providedcomprising at least one functional ingredient and at least one naturaland/or synthetic high-potency sweetener in combination with ethanol.

In another embodiment, a functional sweetener composition is providedcomprising at least one functional ingredient and at least one naturaland/or synthetic high-potency sweetener in combination with at least onesweet taste improving astringent compound additive chosen from tannicacid, europium chloride (EuCl₃), gadolinium chloride (GdCl₃), terbiumchloride (TbCl₃), alum, tannic acid, and polyphenols (e.g., teapolyphenol).

In another embodiment, a functional sweetener composition is providedcomprising at least one functional ingredient and at least one naturaland/or synthetic high-potency sweetener in combination with at least onesweet taste improving inorganic salt additive chosen from sodiumchloride, potassium chloride, sodium dihydrogen phosphate, sodiumsulfate, potassium citrate, europium chloride (EuCl₃), gadoliniumchloride (GdCl₃), terbium chloride (TbCl₃), magnesium sulfate, magnesiumphosphate, alum, magnesium chloride, mono-, di-, tri-basic sodium orpotassium salts of phosphoric acid, salts of hydrochloric acid, sodiumcarbonate, sodium bisulfate, or sodium bicarbonate.

In another embodiment, a functional sweetener composition is providedcomprising at least one functional ingredient and at least one naturaland/or synthetic high-potency sweetener in combination with at least onesweet taste improving organic salt additive chosen from cholinechloride, gluconic acid sodium salt, gluconic acid potassium salt,guanidine HCl, amiloride HCl, glucosamine HCl, monosodium glutamate(MSG), adenosine monophosphate salt, magnesium gluconate, potassiumtartrate, and sodium tartrate.

In another embodiment, a functional sweetener composition is providedcomprising at least one functional ingredient and at least one naturaland/or synthetic high-potency sweetener in combination with at least onesweet taste improving nucleotide additive, at least one sweet tasteimproving carbohydrate additive, and at least one sweet taste improvingamino acid additive; wherein the at least one nucleotide additive ischosen from inosine monophosphate (“IMP”), guanosine monophosphate(“GMP”), adenosine monophosphate (“AMP”), cytosine monophosphate (CMP),uracil monophosphate (UMP), inosine diphosphate, guanosine diphosphate,adenosine diphosphate, cytosine diphosphate, uracil diphosphate, inosinetriphosphate, guanosine triphosphate, adenosine triphosphate, cytosinetriphosphate, uracil triphosphate, nucleosides thereof, nucleic acidbases thereof, or salts thereof; wherein the at least one carbohydrateadditive is chosen from tagatose, trehalose, galactose, rhamnose,cyclodextrin (e.g., α-cyclodextrin, β-cyclodextrin, and γ-cyclodextrin),maltodextrin (including resistant maltodextrins such as Fibersol-2™),dextran, sucrose, glucose, ribulose, fructose, threose, arabinose,xylose, lyxose, allose, altrose, mannose, idose, lactose, maltose,invert sugar, isotrehalose, neotrehalose, palatinose or isomaltulose,erythrose, deoxyribose, gulose, idose, talose, erythrulose, xylulose,psicose, turanose, cellobiose, amylopectin, glucosamine, mannosamine,fucose, glucuronic acid, gluconic acid, glucono-lactone, abequose,galactosamine, beet oligosaccharides, isomalto-oligosaccharides(isomaltose, isomaltotriose, panose and the like), xylo-oligosaccharides(xylobiose, xylobiose and the like), gentio-oligoscaccharides(gentiobiose, gentiotriose, gentiotetraose and the like), sorbose,nigero-oligosaccharides, palatinose oligosaccharides, fucose,fructooligosaccharides (kestose, nystose and the like), maltotetraol,maltotriol, malto-oligosaccharides (maltotriose, maltotetraose,maltopentaose, maltohexaose, maltoheptaose and the like), lactulose,melibiose, raffinose, rhamnose, ribose, isomerized liquid sugars such ashigh fructose corn/starch syrup (e.g., HFCS55, HFCS42, or HFCS90),coupling sugars, soybean oligosaccharides, or glucose syrup; and whereinthe at least one amino acid additive is chosen from aspartic acid,arginine, glycine, glutamic acid, proline, threonine, theanine,cysteine, cystine, alanine, valine, tyrosine, leucine, isoleucine,asparagine, serine, lysine, histidine, ornithine, methionine, carnitine,aminobutyric acid (alpha-, beta-, and gamma-isomers), glutamine,hydroxyproline, taurine, norvaline, sarcosine, or salts thereof.

In another embodiment, a functional sweetener composition is providedcomprising at least one functional ingredient and at least one naturaland/or synthetic high-potency sweetener in combination with at least onesweet taste improving nucleotide additive and at least one sweet tasteimproving carbohydrate additive; wherein the at least one nucleotideadditive is chosen from inosine monophosphate (“IMP”), guanosinemonophosphate (“GMP”), adenosine monophosphate (“AMP”), cytosinemonophosphate (CMP), uracil monophosphate (UMP), inosine diphosphate,guanosine diphosphate, adenosine diphosphate, cytosine diphosphate,uracil diphosphate, inosine triphosphate, guanosine triphosphate,adenosine triphosphate, cytosine triphosphate, uracil triphosphate,nucleosides thereof, nucleic acid bases thereof, or salts thereat andwherein the at least one carbohydrate additive is chosen from tagatose,trehalose, galactose, rhamnose, cyclodextrin (e.g., α-cyclodextrin,β-cyclodextrin, and γ-cyclodextrin), maltodextrin (including resistantmaltodextrins such as Fibersol-2™), dextran, sucrose, glucose, ribulose,fructose, threose, arabinose, xylose, lyxose, allose, altrose, mannose,idose, lactose, maltose, invert sugar, isotrehalose, neotrehalose,palatinose or isomaltulose, erythrose, deoxyribose, gulose, idose,talose, erythrulose, xylulose, psicose, turanose, cellobiose,amylopectin, glucosamine, mannosamine, fucose, glucuronic acid, gluconicacid, glucono-lactone, abequose, galactosamine, beet oligosaccharides,isomalto-oligosaccharides (isomaltose, isomaltotriose, panose and thelike), xylo-oligosaccharides (xylotriose, xylobiose and the like),gentio-oligoseaccharides (gentiobiose, gentiotriose, genetiotetraose andthe like), sorbose, nigero-oligosaccharides, palatinoseoligosaccharides, fucose, fructooligosaccharides (kestose, nystose andthe like), maltotetraol, maltotriol, malto-oligosaccharides(maltotriose, maltotetraose, maltopentaose, maltohexaose, maltoheptaoseand the like), lactulose, melibiose, raffinose, rhamnose, ribose,isomerized liquid sugars such as high fructose cornstarch syrup (e.g.,HFCS55, HFCS42, or HFCS9D), coupling sugars, soybean oligosaccharides,or glucose syrup.

In another embodiment, a functional sweetener composition is providedcomprising at least one functional ingredient and at least one naturaland/or synthetic high-potency sweetener in combination with at least onesweet taste improving nucleotide additive and at least one sweet tasteimproving polyol additive; wherein the at least one nucleotide additiveis chosen from inosine monophosphate (“IMP”), guanosine monophosphate(“GMP”), adenosine monophosphate (“AMP”), cytosine monophosphate (CMP),uracil monophosphate (UMP), inosine diphosphate, guanosine diphosphate,adenosine diphosphate, cytosine diphosphate, uracil diphosphate, inosinetriphosphate, guanosine triphosphate, adenosine triphosphate, cytosinetriphosphate, uracil triphosphate, nucleosides thereof, nucleic acidbases thereof, or salts thereof; and wherein the at least one polyoladditive is chosen from erythritol, maltitol, mannitol, sorbitol,lactitol, xylitol, inositol, isomalt, propylene glycol, glycerol(glycerine), threitol, galactitol, palatinose, reducedisomalto-oligosaccharides, reduced xylo-oligosaccharides, reducedgentio-oligosaccharides, reduced maltose syrup, or reduced glucosesyrup.

In another embodiment, a functional sweetener composition is providedcomprising at least one functional ingredient and at least one naturaland/or synthetic high-potency sweetener in combination with at least onesweet taste improving nucleotide additive and at least one sweet tasteimproving amino acid; wherein the at least one nucleotide additive ischosen from inosine monophosphate (“IMP”), guanosine monophosphate(“GMP”), adenosine monophosphate (“AMP”), cytosine monophosphate (CMP),uracil monophosphate (UMP), inosine diphosphate, guanosine diphosphate,adenosine diphosphate, cytosine diphosphate, uracil diphosphate, inosinetriphosphate, guanosine triphosphate, adenosine triphosphate, cytosinetriphosphate, uracil triphosphate, nucleosides thereof, nucleic acidbases thereof, or salts thereof; and wherein the at least one amino acidadditive is chosen from aspartic acid, arginine, glycine, glutamic acid,proline, threonine, theanine, cysteine, cystine, alanine, valine,tyrosine, leucine, isoleucine, asparagine, serine, lysine, histidine,ornithine, methionine, carnitine, aminobutyric acid (alpha-, beta-, andgamma-isomers), glutamine, hydroxyproline, taurine, norvaline,sarcosine, or salts thereof.

In another embodiment, a functional sweetener composition is providedcomprising at least one functional ingredient and at least one naturaland/or synthetic high-potency sweetener in combination with at least onesweet taste improving carbohydrate additive, at least one sweet tasteimproving polyol additive, and at least one sweet taste improving aminoacid additive; wherein the at least one carbohydrate additive is chosenfrom tagatose, trehalose, galactose, rhamnose, cyclodextrin (e.g.,α-cyclodextrin, β-cyclodextrin, and γ-cyclodextrin), maltodextrin(including resistant maltodextrins such as Fibersol-2™), dextran,sucrose, glucose, ribulose, fructose, threose, arabinose, xylose,lyxose, allose, altrose, mannose, idose, lactose, maltose, invert sugar,isotrehalose, neotrehalose, palatinose or isomaltulose, erythrose,deoxyribose, gulose, idose, talose, erythrulose, xylulose, psicose,turanose, cellobiose, amylopectin, glucosamine, mannosamine, fucose,glucuronic acid, gluconic acid, glucono-Intone, abequose, galactosamine,beet oligosaccharides, isomalto-oligosaccharides (isomaltose,isomaltotriose, panose and the like), xylo-oligosaccharides (xylotriose,xylobiose and the like), gentio-oligoscaccharides (gentiobiose,gentiotriose, gentiotetraose and the like), sorbose,nigero-oligosaccharides, palatinose oligosaccharides, fucose,fructooligosaccharides (kestose, nystose and the like), maltotetraol,maltotriol, malto-oligosaccharides (maltotriose, maltotetraose,maltopentaose, maltohexaose, maltoheptaose and the like), lactulose,melibiose, raffinose, rhamnose, ribose, isomerized liquid sugars such ashigh fructose corn/starch syrup (e.g., HFCS55, HFCS42, or HFCS90),coupling sugars, soybean oligosaccharides, or glucose syrup; wherein theat least one polyol additive is chosen from erythritol, maltitol,mannitol, sorbitol, lactitol, xylitol, inositol, isomalt, propyleneglycol, glycerol (glycerine), threitol, galactitol, palatinose, reducedisomalto-oligosaccharides, reduced xylo-oligosaccharides, reducedgentio-oligosaccharides, reduced maltose syrup, or reduced glucosesyrup; and wherein the at least one amino acid additive is chosen fromaspartic acid, arginine, glycine, glutamic acid, praline, threonine,theanine, cysteine, cystine, alanine, valine, tyrosine, leucine,isoleucine, asparagine, serine, lysine, histidine, ornithine,methionine, carnitine, aminobutyric acid (alpha-, beta-, andgamma-isomers), glutamine, hydroxyproline, taurine, norvaline,sarcosine, or salts thereof.

In another embodiment, a functional sweetener composition is providedcomprising at least one functional ingredient and at least one naturaland/or synthetic high-potency sweetener in combination with at least onesweet taste improving carbohydrate additive and at least one sweet tasteimproving polyol additive; wherein the at least one carbohydrateadditive is chosen from tagatose, trehalose, galactose, rhamnose,cyclodextrin (e.g., α-cyclodextrin, β-cyclodextrin, and γ-cyclodextrin),maltodextrin (including resistant maltodextrins such as Fibersol-2™),dextran, sucrose, glucose, ribulose, fructose, threose, arabinose,xylose, lyxose, allose, altrose, mannose, idose, lactose, maltose,invert sugar, isotrehalose, neotrehalose, palatinose or isomaltulose,erythrose, deoxyribose, gulose, idose, talose, erythrulose, xylulose,psicose, turanose, cellobiose, amylopectin, glucosamine, mannosamine,fucose, glucuronic acid, gluconic acid, glucono-lactone, abequose,galactosamine, beet oligosaccharides, isomalto-oligosaccharides(isomaltose, isomaltotriose, panose and the like), xylo-oligosaccharides(xylotriose, xylobiose and the like), gentio-oligoscaccharides(gentiobiose, gentiotriose, gentiotetraose and the like), sorbose,nigero-oligosaccharides, palatinose oligosaccharides, fucose,fructooligosaccharides (kestose, nystose and the like), maltotetraol,maltotriol, malto-oligosaccharides (maltotriose, maltotetraose,maltopentaose, maltohexaose, maltoheptaose and the like), lactulose,melibiose, raffinose, rhamnose, ribose, isomerized liquid sugars such ashigh fructose corn/starch syrup (e.g., HFCS55, HFCS42, or HFCS90),coupling sugars, soybean oligosaccharides, or glucose syrup; and whereinthe at least one polyol additive is chosen from erythritol, maltitol,mannitol, sorbitol, lactitol, xylitol, inositol, isomalt, propyleneglycol, glycerol (glycerine), threitol, galactitol, palatinose, reducedisomalto-oligosaccharides, reduced xylo-oligosaccharides, reducedgentio-oligosaccharides, reduced maltose syrup, or reduced glucosesyrup.

In another embodiment, a functional sweetener composition is providedcomprising at least one functional ingredient and at least one naturaland/or synthetic high-potency sweetener in combination with at least onesweet taste improving carbohydrate additive and at least one sweet tasteimproving amino acid additive; wherein the at least one carbohydrateadditive is chosen from tagatose, trehalose, galactose, rhamnose,cyclodextrin (e.g., α-cyclodextrin, β-cyclodextrin, and γ-cyclodextrin),maltodextrin (including resistant maltodextrins such as Fibersol-2™,dextran, sucrose, glucose, ribulose, fructose, threose, arabinose,xylose, lyxose, allose, altrose, mannose, idose, lactose, maltose,invert sugar, isotrehalose, neotrehalose, palatinose or isomaltulose,erythrose, deoxyribose, gulose, idose, talose, erythrulose, xylulose,psicose, turanose, cellobiose, amylopectin, glucosamine, mannosamine,fucose, glucuronic acid, gluconic acid, glucono-lactone, abequose,galactosamine, beet oligosaccharides, isomalto-oligosaccharides(isomaltose, isomaltotriose, panose and the like), xylo-oligosaccharides(xylotriose, xylobiose and the like), gentio-oligoscaccharides(gentiobiose, gentiotriose, gentiotetraose and the like), sorbose,nigero-oligosaccharides, palatinose oligosaccharides, fucose,fructooligosaccharides (kestose, nystose and the like), maltotetraol,maltotriol, malto-oligosaccharides (maltotriose, maltotetraose,maltopentaose, maltohexaose, maltoheptaose and the like), lactulose,melibiose, raffinose, rhamnose, ribose, isomerized liquid sugars such ashigh fructose corn/starch syrup (e.g., HFCS55, HFCS42, or HFCS90),coupling sugars, soybean oligosaccharides, or glucose syrup; and whereinthe at least one amino acid additive is chosen from aspartic acid,arginine, glycine, glutamic acid, proline, threonine, theanine,cysteine, cystine, alanine, valine, tyrosine, leucine, isoleucine,asparagine, serine, lysine, histidine, ornithine, methionine, carnitine,aminobutyric acid (alpha-, beta-, and gamma-isomers), glutamine,hydroxyproline, taurine, norvaline, sarcosine, or salts thereof.

In another embodiment, a functional sweetener composition is providedcomprising at least one functional ingredient and at least one naturaland/or synthetic high-potency sweetener in combination with at least onesweet taste improving polyol additive and at least one sweet tasteimproving amino acid additive; wherein the at least one polyol additiveis chosen from erythritol, maltitol, mannitol, sorbitol, lactitol,xylitol, inositol, isomalt, propylene glycol, glycerol (glycerin),threitol, galactitol, palatinose, reduced isomalto-oligosaccharides,reduced xylo-oligosaccharides, reduced gentio-oligosaccharides, reducedmaltose syrup, or reduced glucose syrup; and wherein the at least oneamino acid additive is chosen from aspartic acid, arginine, glycine,glutamic acid, proline, threonine, theanine, cysteine, cystine, alanine,valine, tyrosine, leucine, isoleucine, asparagine, serine, lysine,histidine, ornithine, methionine, carnitine, aminobutyric acid (alpha-,beta-, and gamma-isomers), glutamine, hydroxyproline, taurine,norvaline, sarcosine, or salts thereof.

In another embodiment, a functional sweetener composition is providedcomprising at least one functional ingredient and at least one naturaland/or synthetic high-potency sweetener in combination with at least onesweet taste improving polyol additive and at least one sweet tasteimproving inorganic salt additive; wherein the at least one polyoladditive is chosen from erythritol, maltitol, mannitol, sorbitol,lactitol, xylitol, inositol, isomalt, propylene glycol, glycerol(glycerin), threitol, galactitol, palatinose, reducedisomalto-oligosaccharides, reduced xylo-oligosaccharides, reducedgentio-oligosaccharides, reduced maltose syrup, or reduced glucosesyrup; and wherein the at least one inorganic salt additive is chosenfrom sodium chloride, sodium dihydrogen phosphate, sodium sulfate,potassium citrate, europium chloride (EuCl₃), gadolinium chloride(GdCl₃), terbium chloride (TbCl₃), magnesium sulfate, alum, magnesiumchloride, potassium chloride, mono-, di-, tri-basic sodium or potassiumsalts of phosphoric acid, salts of hydrochloric acid, sodium carbonate,sodium bisulfate, or sodium bicarbonate.

In another embodiment, a functional sweetener composition is providedcomprising at least one functional ingredient and at least one naturaland/or synthetic high-potency sweetener in combination with at least onesweet taste improving carbohydrate additive and at least one sweet tasteimproving inorganic salt additive; wherein the at least one carbohydrateadditive is chosen from tagatose, trehalose, galactose, rhamnose,cyclodextrin (e.g., α-cyclodextrin, β-cyclodextrin, and γ-cyclodextrin),maltodextrin (including resistant maltodextrins such as Fibersol-2™),dextran, sucrose, glucose, ribulose, fructose, threose, arabinose,xylose, lyxose, allose, altrose, mannose, idose, lactose, maltose,invert sugar, isotrehalose, neotrehalose, palatinose or isomaltulose,erythrose, deoxyribose, gulose, idose, talose, erythrulose, xylulose,psicose, turanose, cellobiose, amylopectin, glucosamine, mannosamine,fucose, glucuronic acid, gluconic acid, glucono-lactone, abequose,galactosamine, beet oligosaccharides, isomalto-oligosaccharides(isomaltose, isomaltotriose, panose and the like), xylo-oligosaccharides(xylotriose, xylobiose and the like), gentio-oligoscaccharides(gentiobiose, gentiotriose, gentiotetraose and the like), sorbose,nigero-oligosaccharides, palatinose oligosaccharides, fucose,fructooligosaccharides (kestose, nystose and the like), maltotetraol,maltotriol, malto-oligosaccharides (maltotriose, maltotetraose,maltopentaose, maltohexaose, maltoheptaose and the like), lactulose,melibiose, raffinose, rhamnose, ribose, isomerized liquid sugars such ashigh fructose cornstarch syrup (e.g., HFCS55, HFCS42, or HFCS90),coupling sugars, soybean oligosaccharides, or glucose syrup; and whereinthe at least one inorganic salt additive is chosen from sodium chloride,sodium dihydrogen phosphate, sodium sulfate, potassium citrate, europiumchloride (EuCl₃), gadolinium chloride (GdCl₃), terbium chloride (TbCl₃),magnesium phosphate, magnesium sulfate, alum, magnesium chloride,potassium chloride, mono-, di-, tri-basic sodium or potassium salts ofphosphoric acid, salts of hydrochloric acid, sodium carbonate, sodiumbisulfate, or sodium bicarbonate.

In another embodiment, a functional sweetener composition is providedcomprising at least one functional ingredient and at least one naturaland/or synthetic high-potency sweetener in combination with at least onesweet taste improving carbohydrate additive, at least one sweet tasteimproving amino acid additive, and at least one sweet taste improvinginorganic salt additive; wherein the at least one carbohydrate additiveis chosen from tagatose, trehalose, galactose, rhamnose, cyclodextrin(e.g., α-cyclodextrin, β-cyclodextrin, and γ-cyclodextrin), maltodextrin(including resistant maltodextrins such as Fibersol-2™), dextran,sucrose, glucose, ribulose, fructose, threose, arabinose, xylose,lyxose, allose, altrose, mannose, idose, lactose, maltose, invert sugar,isotrehalose, neotrehalose, palatinose or isomaltulose, erythrose,deoxyribose, gulose, idose, talose, erythrulose, xylulose, psicose,turanose, cellobiose, amylopectin, glucosamine, mannosamine, fucose,glucuronic acid, gluconic acid, glucono-lactone, abequose,galactosamine, beet oligosaccharides, isornalto-oligosaccharides(isomaltose, isomaltotriose, panose and the like), xylo-oligosaccharides(xylotriose, xylobiose and the like), gentio-oligoscaccharides(gentiobiose, gentiotriose, gentiotetraose and the like), sorbose,nigero-oligosaccharides, palatinose oligosaccharides, fucose,fructooligosaceharides (kestose, nystose and the like), maltotetraol,maltotriol, malto-oligosaccharides (maltotriose, maltotetraose,maltopentaose, maltohexaose, maltoheptaose and the like), lactulose,melibiose, raffinose, rhamnose, ribose, isomerized liquid sugars such ashigh fructose corn/starch syrup (e.g., HFCS55, HFCS42, or HFCS90),coupling sugars, soybean oligosaccharides, or glucose syrup; wherein theat least one amino acid additive is chosen from aspartic acid, arginine,glycine, glutamic acid, praline, threonine, theanine, cysteine, cystine,alanine, valine, tyrosine, leucine, isoleucine, asparagine, serine,lysine, histidine, ornithine, methionine, carnitine, aminobutyric acid(alpha-, beta-, and gamma-isomers), glutamine, hydroxyproline, taurine,norvaline, sarcosine, or salts thereof; and wherein the at least oneinorganic salt additive is chosen from sodium chloride, sodium sulfate,potassium citrate, europium chloride (EuCl₃), gadolinium chloride(GdCl₃), terbium chloride (TbCl₃), magnesium phosphate, magnesiumsulfate, alum, magnesium chloride, potassium chloride, mono-, di-,tri-basic sodium or potassium salts of phosphoric acid, salts ofhydrochloric acid, sodium carbonate, sodium bisulfate, or sodiumbicarbonate.

In another embodiment, a functional sweetener composition is providedcomprising at least one functional ingredient and at least one naturaland/or synthetic high-potency sweetener in combination with at least onesweet taste improving polyol additive and at least one sweet tasteimproving polyamino acid additive; wherein the at least one polyoladditive is chosen from erythritol, maltitol, mannitol, sorbitol,lactitol, xylitol, inositol, isomalt, propylene glycol, glycerol(glycerin), threitol, galactitol, palatinose, reducedisomalto-oligosaccharides, reduced xylo-oligosaccharides, reducedgentio-oligosaccharides, reduced maltose syrup, or reduced glucosesyrup; and wherein the at least one polyamino acid additive is chosenfrom poly-L-aspartic acid, poly-L-lysine (e.g., poly-L-α-lysine orpoly-L-ε-lysine), poly-L-ornithine (e.g., poly-L-α-ornithine orpoly-L-ε-ornithine), poly-L-arginine, and other polymeric forms of aminoacids, or salts thereof.

In another embodiment, a functional sweetener composition is providedcomprising at least one functional ingredient and at least one naturaland/or synthetic high-potency sweetener in combination with at least onesweet taste improving protein or protein hydrolysate additive and atleast one sweet taste improving inorganic salt additive; wherein the atleast one sweet taste improving protein or protein hydrolysate additiveis chosen from bovine serum albumin (BSA), whey protein (includingfractions or concentrates thereof such as 90% instant whey proteinisolate, 34% whey protein, 50% hydrolyzed whey protein, and 80% wheyprotein concentrate), soluble rice protein, soy protein, proteinisolates, protein hydrolysates, reaction products of proteinhydrolysates, glycoproteins, and/or proteoglycans containing amino acids(e.g., glycine, alanine, serine, threonine, theanine, asparagine,glutamine, arginine, valine, isoleucine, leucine, norvaline, methionine,proline, tyrosine, hydroxyproline, or the like), collagen (e.g.,gelatin), partially hydrolyzed collagen (e.g., hydrolyzed fishcollagen), and collagen hydrolysates (e.g., porcine collagenhydrolysate); and wherein the at least one sweet taste improvinginorganic salt additive is chosen from sodium chloride, sodium sulfate,potassium citrate, europium chloride (EuCl₃), gadolinium chloride(GdCl₃), terbium chloride (TbCl₃), magnesium phosphate, magnesiumsulfate, alum, magnesium chloride, potassium chloride, mono-, di-,tri-basic sodium or potassium salts of phosphoric acid, salts ofhydrochloric acid, sodium carbonate, sodium bisulfate, or sodiumbicarbonate.

In another embodiment, a functional sweetener composition is providedcomprising at least one functional ingredient and rebaudioside A incombination with at least one natural and/or synthetic high-potencysweetener other than rebaudioside-A and at least one sweet tasteimproving composition.

In another particular embodiment, a functional sweetener composition isprovided comprising at least one functional ingredient and rebaudiosideA in combination with at least one synthetic high-potency sweetener,wherein the at least one synthetic high-potency sweetener functions as asweet taste improving composition. Non-limiting examples of suitablesweet taste improving synthetic sweetener additives include sucralose,potassium acesulfame, aspartame, alitame, saccharin, neohesperidindihydrochalcone, cyclamate, neotame,N—[N-[3-(3-hydroxy-4-methoxyphenyl)propyl]-L-α-aspartyl]-L-phenylalanine1-methyl ester,N—[N-[3-(3-hydroxy-4-methoxyphenyl)-3-methylbutyl]-L-α-aspartyl]-L-phenylalanine1-methyl ester,N—[N-[3-(3-methoxy-4-hydroxyphenyl)propyl]-L-α-aspartyl]-L-phenylalanine1-methyl ester, salts thereof, and the like.

In one embodiment, a functional sweetener composition comprising atleast one functional ingredient and a sweetener comprisingrebaudioside-A (REBA), stevia, stevioside, mogroside IV, mogroside V,Luo Han Guo sweetener, monatin, curculin, sucralose, cyclamate,saccharin, aspartame, acesulfame potassium or other salts, or neotame,in combination with at least one sweet taste improving amino acidadditive and at least one sweet taste improving polyol additive isprovided. In a particular embodiment, the at least one sweet tasteimproving amino acid additive is present in an amount from about 100 ppmto about 25,000 ppm of the composition, and the at least one sweet tasteimproving polyol additive is present in an amount from about 400 toabout 80,000 ppm of the composition. In a still more particularembodiment, the at least one sweet taste improving amino acid additiveis glycine or alanine, and the at least one sweet taste improving polyoladditive is erythritol.

In one embodiment, a functional sweetener composition comprising atleast one functional ingredient and a sweetener comprisingrebaudioside-A (REBA), stevia, stevioside, mogroside IV, mogroside V,Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin,cyclamate, aspartame, acesulfame potassium or other salts, or neotame,in combination with at least one sweet taste improving amino acidadditive and at least one sweet taste improving protein or proteinhydrolysate additive is provided. In a particular embodiment, the atleast one sweet taste improving amino acid additive is present in anamount from about 100 to about 15,000 ppm of the composition, and the atleast one sweet taste improving protein or protein hydrolysate additiveis present in an amount from about 200 ppm to about 50,000 ppm of thecomposition. In a still more particular embodiment, the at least onesweet taste improving amino acid additive is glycine or lysine, and theat least one sweet taste improving protein or protein hydrolysateadditive is a protein, a hydrolysate, or a reaction product of ahydrolysate of a protein containing glycine, alanine, serine, leucine,valine, isoleucine, proline, or threonine.

In one embodiment, a functional sweetener composition comprising atleast one functional ingredient and a sweetener comprisingrebaudioside-A (REBA), stevia, stevioside, mogroside IV, mogroside V,Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin,cyclamate, aspartame, acesulfame potassium or other salts, or neotame,in combination with at least one sweet taste improving protein orprotein hydrolysate additive and at least one sweet taste improvingpolyol additive is provided. In a particular embodiment, the at leastone sweet taste improving protein or protein hydrolysate additive ispresent in an amount from about 200 ppm to about 50,000 ppm of thecomposition, and at least one sweet taste improving polyol additive ispresent in an amount from about 400 to about 80,000 ppm of thecomposition. In a still more particular embodiment, the at least onesweet taste improving protein or protein hydrolysate additive is aprotein, a hydrolysate, or a reaction product of a hydrolysate ofproteins containing glycine, alanine, serine, leucine, valine,isoleucine, proline, or threonine, and the at least one sweet tasteimproving polyol additive is erythritol.

In one embodiment, a functional sweetener composition comprising atleast one functional ingredient and a sweetener comprisingrebaudioside-A (REBA), stevia, stevioside, mogroside IV, mogroside V,Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin,cyclamate, aspartame, acesulfame potassium or other salts, or neotame,in combination with at least one sweet taste improving carbohydrateadditive is provided. In a particular embodiment, the at least one sweettaste improving carbohydrate additive is present in an amount from about1,000 to about 100,000 ppm of the composition. In a still moreparticular embodiment, the composition comprises REBA and glucose,sucrose, HFCS, or D-fructose in an amount from about 10,000 ppm to about80,000 ppm of the composition.

In one embodiment, a functional sweetener composition comprising atleast one functional ingredient and a sweetener comprisingrebaudioside-A (REBA), stevia, stevioside, mogroside IV, mogroside V,Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin,cyclamate, aspartame, acesulfame potassium or other salts, or neotame,in combination with at least one sweet taste improving polyol additiveis provided. In a particular embodiment, the at least one sweet tasteimproving polyol additive is present in an amount from about 400 toabout 80,000 ppm of the composition. In another particular embodiment,the at least one sweet taste improving polyol additive is present in anamount from about 5,000 to about 60,000 ppm of the functional sweetenercomposition. Non-limiting examples include at least one functionalingredient and a sweetener comprising rebaudioside-A (REBA), stevia,stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener, monatin,curculin, sucralose, saccharin, cyclamate, aspartame, acesulfamepotassium or other salts, or neotame, in combination with propyleneglycol, erythritol, or combinations thereof.

In one embodiment, a functional sweetener composition comprisingrebaudioside-A (REBA) (with at least 50% REBA in a steviol glycosidemixture) in combination with at least one sweet taste improving polyoladditive is provided. Desirably, the at least one sweet taste improvingpolyol additive comprises erythritol. In a particular embodiment of thefunctional sweetener composition, rebaudioside A is present in an amountfrom about 100 to about 3,000 ppm and the erythritol is present in anamount from about 400 to about 80,000 ppm of the total sweetenercomposition. In another embodiment of the functional sweetenercomposition, rebaudioside A is present in an amount from about 100 toabout 3,000 ppm and the erythritol is present in an amount from about5,000 to about 40,000 ppm of the total sweetener composition. In stillanother embodiment of the functional sweetener composition, rebaudiosideA is present in an amount from about 100 to about 3,000 ppm and theerythritol is present in an amount from about 10,000 to about 35,000 ppmof the total sweetener composition. In another particular embodiment ofthe functional sweetener composition, rebaudioside A and erythritol arepresent in the sweetener composition in a ratio from about 1:4 to about1:800, respectively. In yet another particular embodiment of thefunctional sweetener composition, rebaudioside A and erythritol arepresent in the sweetener composition in a ratio from about 1:20 to about1:600, respectively; more particularly from about 1:50 to about 1:300;and still more particularly from about 1:75 to about 1:150.

In another embodiment, a functional sweetener composition comprising atleast one functional ingredient and a sweetener composition comprisingrebaudioside-A (REBA), stevia, stevioside, mogroside IV, mogroside V,Luo Han Guo sweetener, monatin, or curculin, in combination with atleast one sweet taste improving synthetic sweetener additive isprovided. In a particular embodiment, the functional sweetenercomposition comprises at least one functional ingredient and a sweetenercomprising rebaudioside-A (REBA) in combination with saccharin oracesulfame potassium or other salts in an amount from about 10 ppm toabout 100 ppm of the composition.

In one embodiment, a functional sweetener composition comprising atleast one functional ingredient and a sweetener comprisingrebaudioside-A (REBA), stevia, stevioside, mogroside IV, mogroside V,Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin,cyclamate, aspartame, acesulfame potassium or other salts, or neotame,in combination with at least one sweet taste improving carbohydrateadditive and at least one sweet taste improving polyol additive isprovided. In a particular embodiment, the at least one sweet tasteimproving carbohydrate additive is present in an amount from about 1,000to about 100,000 ppm of the composition and at least one sweet tasteimproving polyol additive is present in an amount from about 400 toabout 80,000 ppm of the composition. Non-limiting examples include atleast one functional ingredient and a sweetener comprisingrebaudioside-A (REBA), stevia, stevioside, mogroside IV, mogroside V,Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin,cyclamate, aspartame, acesulfame potassium or other salts, or neotame,in combination with tagatose, fructose or sucrose and erythritol.

In one embodiment, a functional sweetener composition comprising atleast one functional ingredient and a sweetener comprisingrebaudioside-A (REBA), stevia, stevioside, mogroside IV, mogroside V,Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin,cyclamate, aspartame, acesulfame potassium or other salts, or neotame,in combination with at least one sweet taste improving inorganic saltadditive is provided. Non-limiting examples include at least onefunctional ingredient and a sweetener comprising rebaudioside-A (REBA),stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener,monatin, curculin, sucralose, saccharin, cyclamate, aspartame,acesulfame potassium or other salts, or neotame, in combination withNaCl, KCl, NaHSO₄.H₂O, NaH₂PO₄, MgSO₄, KARSO₄)₂ (alum), magnesiumphosphate, magnesium chloride, KCl and KH₂PO₄, or other combinationsthereof. A particularly desirable embodiment comprises the at least onefunctional ingredient and a sweetener comprising rebaudioside-A (REBA),stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener,monatin, curculin, sucralose, saccharin, cyclamate, aspartame,acesulfame potassium or other salts, or neotame, in combination with amixture of inorganic salt additives, such as chlorides, phosphates, andsulfates of sodium, magnesium, potassium, and calcium (e.g., sodiumchloride and potassium chloride; potassium phosphate and potassiumchloride; sodium chloride and sodium phosphate; calcium phosphate andcalcium sulfate; magnesium chloride and magnesium phosphate; and calciumphosphate, calcium sulfate, and potassium sulfate).

In a particular embodiment, a functional sweetener compositioncomprising at least one functional ingredient and a sweetener comprisesaspartame, acesfulame potassium or other salts, and sucralose incombination with at least one sweet taste improving inorganic saltadditive. In a particular embodiment, the at least one sweet tasteimproving inorganic salt additive is present in an amount in the rangeof about 25 to about 5,000 ppm of the composition. Non-limiting examplesinclude at least one functional ingredient and a sweetener comprisingaspartame, acesulfame potassium, and sucralose in combination withmagnesium chloride; at least one functional ingredient and a sweetenercomprising aspartame, acesulfame potassium, and sucralose in combinationwith magnesium sulfate; or at least one functional ingredient and asweetener comprising aspartame, acesulfame potassium, and sucralose incombination with magnesium sulfate and sodium chloride.

In one embodiment, a functional sweetener composition comprising atleast one functional ingredient and a sweetener comprisingrebaudioside-A (REBA), stevia, stevioside, mogroside IV, mogroside V,Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin,cyclamate, aspartame, acesulfame potassium or other salts, or neotame,in combination with at least one sweet taste improving organic acid saltadditive is provided. Non-limiting examples include at least onefunctional ingredient and a sweetener comprising rebaudioside-A (REBA),stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener,monatin, curculin, sucralose, saccharin, cyclamate, aspartame,acesulfame potassium or other salts, or neotame, in combination withcholine chloride in citrate buffer, D-gluconic acid sodium salt,guanidine HCl, D-glucosamine HCl, amiloride HCl, or combinationsthereof.

In one embodiment, a functional sweetener composition comprising atleast one functional ingredient and a sweetener comprisingrebaudioside-A (REBA), stevia, stevioside, mogroside IV, mogroside V,Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin,cyclamate, aspartame, acesulfame potassium or other salts, or neotame,in combination with at least one sweet taste improving organic acidadditive is provided. Non-limiting examples include at least onefunctional ingredient and a sweetener comprising rebaudioside-A (REBA),stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener,monatin, curculin, sucralose, saccharin, cyclamate, aspartame,acesulfame potassium or other salts, or neotame, in combination withfumaric acid, malic acid, tartaric acid, citric acid, adipic acid,ascorbic acid, tannic acid, succinic acid, glutaric acid, orcombinations thereof.

In one embodiment, a functional sweetener composition comprising atleast one functional ingredient and a sweetener comprisingrebaudioside-A (REBA), stevia, stevioside, mogroside IV, mogroside V,Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin,cyclamate, aspartame, acesulfame potassium or other salts, or neotame,in combination with at least one sweet taste improving amino acidadditive is provided. In a particular embodiment, the at least one sweettaste improving amino acid additive is present in an amount from about100 to about 25,000 ppm of the composition. Non-limiting examplesinclude at least one functional ingredient and a sweetener comprisingrebaudioside-A (REBA), stevia, stevioside, mogroside IV, mogroside V,Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin,cyclamate, aspartame, acesulfame potassium or other salts, or neotame,in combination with glycine, L-alanine, L-serine, L-threonine,β-alanine, aminobutyric acid (alpha-, beta-, or gamma-isomers),L-aspartic acid, L-glutamic acid, L-lysine, glycine and L-alaninemixture, salt derivatives or combinations thereof.

In one embodiment, a functional sweetener composition comprising atleast one functional ingredient and a sweetener comprisingrebaudioside-A (REBA), stevia, stevioside, mogroside IV, mogroside V,Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin,cyclamate, aspartame, acesulfame potassium or other salts, or neotame,in combination with at least one sweet taste improving surfactantadditive is provided. Non-limiting examples include at least onefunctional ingredient and a sweetener comprising rebaudioside-A (REBA),stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener,monatin, curculin, sucralose, saccharin, cyclamate, aspartame,acesulfame potassium or other salts, or neotame, in combination withdioctyl sulfosuccinate sodium, cetylpyridinium chloride,hexadecyltrimethylammonium bromide, sucrose oleate, polysorbate 20,polysorbate 80, lecithin, or combinations thereof.

In one embodiment, a functional sweetener composition comprising atleast one functional ingredient and a sweetener comprisingrebaudioside-A (REBA), stevia, stevioside, mogroside IV, mogroside V,Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin,cyclamate, aspartame, acesulfame potassium or other salts, or neotame,in combination with at least one sweet taste improving polymer additiveis provided. Non-limiting examples include at least one functionalingredient and a sweetener comprising rebaudioside-A (REBA), stevia,stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener, monatin,curculin, sucralose, saccharin, cyclamate, aspartame, acesulfamepotassium or other salts, or neotame, in combination with cationicpolymer such as polyethyleneimine, poly-L-lysine (e.g., poly-L-α-lysineor poly-L-ε-lysine), poly-L-ornithine (e.g., poly-L-α-ornithine orpoly-L-ε-ornithine), chitosan, or combinations thereof.

In one embodiment, a functional sweetener composition comprising atleast one functional ingredient and a sweetener comprisingrebaudioside-A (REBA), stevia, stevioside, mogroside IV, mogroside V,Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin,cyclamate, aspartame, acesulfame potassium or other salts, or neotame,in combination with at least one sweet taste improving polymer additiveand at least one sweet taste improving polyol additive is provided. In aparticular embodiment, the at least one sweet taste improving polymeradditive is present in an amount from about 30 to about 2,000 ppm of thecomposition, and the at least one sweet taste improving polyol additiveis present in an amount from about 400 to about 80,000 ppm of thecomposition. Non-limiting examples include at least one functionalingredient and a sweetener comprising rebaudioside-A (REBA), stevia,stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener, monatin,curculin, sucralose, saccharin, cyclamate, aspartame, acesulfamepotassium or other salts, or neotame, in combination with ahydrocolloid, such as a gum acacia seyal, and erythritol.

In one embodiment, a functional sweetener composition comprising atleast one functional ingredient and a sweetener comprisingrebaudioside-A (REBA), stevia, stevioside, mogroside IV, mogroside V,Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin,cyclamate, aspartame, acesulfame potassium or other salts, or neotame,in combination with at least one sweet taste improving protein orprotein hydrolysate additive is provided. Non-limiting examples includeat least one functional ingredient and a sweetener comprisingrebaudioside-A (REBA), stevia, stevioside, mogroside IV, mogroside V,Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin,cyclamate, aspartame, acesulfame potassium or other salts, or neotame,in combination with bovine serum albumin (BSA), whey protein orcombinations thereof.

In one embodiment, a functional sweetener composition comprising atleast one functional ingredient and a sweetener comprisingrebaudioside-A (REBA), stevia, stevioside, mogroside IV, mogroside V,Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin,cyclamate, aspartame, acesulfame potassium or other salts, or neotame,in combination with at least one sweet taste improving amino acidadditive and at least one sweet taste improving inorganic acid saltadditive is provided. In a particular embodiment, the at least one sweettaste improving amino acid additive is present in an amount from about100 to about 25,000 ppm of the composition and the at least one sweettaste improving inorganic acid salt additive is present in an amountfrom about 25 to about 5,000 ppm of the composition. Non-limitingexamples include at least one functional ingredient and a sweetenercomprising rebaudioside-A (REBA), stevia, stevioside, mogroside IV,mogroside V, Luo Han Guo sweetener, monatin, curculin, sucralose,saccharin, cyclamate, aspartame, acesulfame potassium or other salts, orneotame, in combination with glycine and alum; rebaudioside-A (REBA),stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener,monatin, curculin, sucralose, saccharin, cyclamate, aspartame,acesulfame potassium or other salts, or neotame, in combination withglycine and potassium chloride; rebaudioside-A (REBA), stevia,stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener, monatin,curculin, sucralose, saccharin, cyclamate, aspartame, acesulfamepotassium or other salts, or neotame, in combination with glycine andsodium chloride; REBA in combination with glycine, potassium dihydrogenphosphate, and potassium chloride; and rebaudioside-A (REBA), stevia,stevioside, morgroside IV, morgroside V, Lo Han Guo, monatin, curculin,sucralose, saccharin, aspartame, acesulfame potassium or other salts, orneotame, in combination with glycine, sodium chloride, and potassiumchloride.

In another embodiment, a functional sweetener composition comprising atleast one functional ingredient and a sweetener comprisingrebaudioside-A (REBA), stevia, stevioside, mogroside IV, mogroside V,Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin,cyclamate, aspartame, acesulfame potassium or other salts, or neotame,in combination with at least one sweet taste improving carbohydrateadditive and at least one sweet taste improving inorganic acid saltadditive is provided. In a particular embodiment, the at least one sweettaste improving carbohydrate additive is present in an amount from about1,000 to about 100,000 ppm of the composition and the at least one sweettaste improving inorganic acid salt additive is present in an amountfrom about 25 ppm to about 5,000 ppm. Non-limiting examples include atleast one functional ingredient and a sweetener comprisingrebaudioside-A (REBA), stevia, stevioside, mogroside IV, mogroside V,Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin,cyclamate, aspartame, acesulfame potassium or other salts, or neotame,in combination with fructose, sucrose, or glucose and alum; at least onefunctional ingredient and a sweetener comprising rebaudioside-A (REBA),stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener,monatin, curculin, sucralose, saccharin, cyclamate, aspartame,acesulfame potassium or other salts, or neotame, in combination withfructose, sucrose, or glucose and potassium chloride; at least onefunctional ingredient and a sweetener comprising rebaudioside-A (REBA),stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener,monatin, curculin, sucralose, saccharin, cyclamate, aspartame,acesulfame potassium or other salts, or neotame, in combination withfructose, sucrose, or glucose and sodium chloride; at least onefunctional ingredient and a sweetener comprising rebaudioside-A (REBA),stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener,monatin, curculin, sucralose, saccharin, cyclamate, aspartame,acesulfame potassium or other salts, or neotame, in combination withfructose, sucrose, or glucose, potassium phosphate, and potassiumchloride; and at least one functional ingredient and a sweetenercomprising rebaudioside-A (REBA), stevia, stevioside, mogroside IV,mogroside V, Luo Han Guo sweetener, monatin, curculin, sucralose,saccharin, cyclamate, aspartame, acesulfame potassium or other salts, orneotame, in combination with fructose, sucrose, or glucose, sodiumchloride, and potassium chloride.

In another embodiment, a functional sweetener composition comprising atleast one functional ingredient and a sweetener comprisingrebaudioside-A (REBA), stevia, stevioside, mogroside IV, mogroside V,Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin,cyclamate, aspartame, acesulfame potassium or other salts, or neotame,in combination with at least one sweet taste improving bitter additiveand at least one sweet taste improving inorganic salt additive isprovided. A non-limiting example include at least one functionalingredient and a sweetener comprising rebaudioside-A (REBA), stevia,stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener, monatin,curculin, sucralose, saccharin, cyclamate, aspartame, acesulfamepotassium or other salts, or neotame, in combination with urea andsodium chloride.

In another embodiment, a functional sweetener composition comprising atleast one functional ingredient and a sweetener comprisingrebaudioside-A (REBA), stevia, stevioside, mogroside IV, mogroside V,Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin,cyclamate, aspartame, acesulfame potassium or other salts, or neotame,in combination with at least one sweet taste improving amino acidadditive and at least one sweet taste improving polyamino acid additiveis provided. In a particular embodiment, the at least one sweet tasteimproving amino acid additive is present in an amount from about 100 toabout 25,000 ppm of the composition and the at least one sweet tasteimproving polyamino acid additive is present in an amount from about 30to about 2,000 ppm of the composition. Non-limiting examples include atleast one functional ingredient and a sweetener comprisingrebaudioside-A (REBA), stevia, stevioside, mogroside IV, mogroside V,Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin,cyclamate, aspartame, acesulfame potassium or other salts, or neotame,in combination with glycine and poly-L-α-lysine; and at least onefunctional ingredient and a sweetener comprising rebaudioside-A (REBA),stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener,monatin, curculin, sucralose, saccharin, cyclamate, aspartame,acesulfame potassium or other salts, or neotame, in combination withglycine and poly-L-ε-lysine.

In another embodiment, a functional sweetener composition comprising atleast one functional ingredient and a sweetener comprisingrebaudioside-A (REBA), stevia, stevioside, mogroside IV, mogroside V,Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin,cyclamate, aspartame, acesulfame potassium or other salts, or neotame,in combination with at least one sweet taste improving amino acidadditive and at least one sweet taste improving organic acid additive isprovided. In a particular embodiment, the at least one sweet tasteimproving amino acid additive is present in an amount from about 100 toabout 25,000 ppm of the composition and the at least one sweet tasteimproving organic acid additive is present in an amount from about 10 toabout 5,000 ppm of the composition. A non-limiting example includes atleast one functional ingredient and a sweetener comprisingrebaudioside-A (REBA), stevia, stevioside, mogroside IV, mogroside V,Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin,cyclamate, aspartame, acesulfame potassium or other salts, or neotame,in combination with glycine and sodium gluconate.

In another embodiment, a functional sweetener composition comprising atleast one functional ingredient and a sweetener comprisingrebaudioside-A (REBA), stevia, stevioside, mogroside IV, mogroside V,Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin,cyclamate, aspartame, acesulfame potassium or other salts, or neotame,in combination with at least one sweet taste improving amino acidadditive and at least one sweet taste improving carbohydrate additive isprovided. In a particular embodiment, the at least one sweet tasteimproving amino acid additive is present in an amount from about 100 toabout 25,000 ppm of the composition and the at least one sweet tasteimproving carbohydrate additive is present in an amount from about 1,000to about 100,000 ppm of the composition. A non-limiting example includesat least one functional ingredient and a sweetener comprisingrebaudioside-A (REBA), stevia, stevioside, mogroside IV, mogroside V,Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin,cyclamate, aspartame, acesulfame potassium or other salts, or neotame,in combination with L-alanine and fructose.

In another embodiment, a functional sweetener composition comprising atleast one functional ingredient and a sweetener comprisingrebaudioside-A (REBA), stevia, stevioside, mogroside IV, mogroside V,Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin,cyclamate, aspartame, acesulfame potassium or other salts, or neotame,in combination with at least one sweet taste improving amino acidadditive, at least one sweet taste improving polyol additive, at leastone sweet taste improving inorganic salt additive, and at least onesweet taste improving organic acid salt additive is provided. In aparticular embodiment, the at least one sweet taste improving amino acidadditive is present in an amount from about 100 to about 25,000 ppm ofthe composition, the at least one sweet taste improving polyol additiveis present in an amount from about 400 to about 80,000 ppm of thecomposition, the at least one sweet taste improving inorganic saltadditive is present in an amount from about 50 to about 5,000 ppm of thecomposition, and the at least one sweet taste improving organic acidsalt additive is present in an amount from about 20 to about 10,000 ppmof the composition. A non-limiting example includes at least onefunctional ingredient and a sweetener comprising rebaudioside-A (REBA),stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener,monatin, curculin, sucralose, saccharin, cyclamate, aspartame,acesulfame potassium or other salts, or neotame, in combination witherythritol, glycine, KCl, KH₂PO₄, and choline chloride.

In another embodiment, a functional sweetener composition comprising atleast one functional ingredient and a sweetener comprisingrebaudioside-A (REBA), stevia, stevioside, mogroside IV, mogroside V,Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin,cyclamate, aspartame, acesulfame potassium or other salts, or neotame,in combination with at least one sweet taste improving amino acidadditive, at least one sweet taste improving carbohydrate additive, andat least one sweet taste improving polyol additive is provided. In aparticular embodiment, the at least one sweet taste improving amino acidadditive is present in an amount from about 100 to about 25,000 ppm ofthe composition, the at least one sweet taste improving carbohydrateadditive is present in an amount from about 1,000 to about 100,000 ppmof the composition, and the at least one sweet taste improving polyoladditive is present in an amount from about 400 to about 80,000 ppm ofthe composition. A non-limiting example includes at least one functionalingredient and a sweetener comprising rebaudioside-A (REBA), stevia,stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener, monatin,curculin, sucralose, saccharin, cyclamate, aspartame, acesulfamepotassium or other salts, or neotame, in combination with L-alanine,fructose, and erythritol.

In another embodiment, a functional sweetener composition comprising atleast one functional ingredient and a sweetener comprisingrebaudioside-A (REBA), stevia, stevioside, mogroside IV, mogroside V,Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin,cyclamate, aspartame, acesulfame potassium or other salts, or neotame,in combination with at least one sweet taste improving amino acidadditive, at least one sweet taste improving polyol additive, and atleast one sweet taste improving inorganic acid salt additive isprovided. In a particular embodiment, the at least one sweet tasteimproving amino acid additive is present in an amount from about 100 toabout 25,000 ppm of the composition, the at least one sweet tasteimproving polyol additive is present in an amount from about 400 toabout 80,000 ppm of the composition, and the at least one sweet tasteimproving inorganic acid salt additive is present in an amount fromabout 25 to about 5,000 ppm of the composition. A non-limiting exampleincludes at least one functional ingredient and a sweetener comprisingrebaudioside-A (REBA), stevia, stevioside, mogroside IV, mogroside V,Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin,cyclamate, aspartame, acesulfame potassium or other salts, or neotame,in combination with erythritol, glycine, KCl, and KH₂PO₄.

In another embodiment, a functional sweetener composition comprising atleast one functional ingredient and a sweetener comprisingrebaudioside-A (REBA), stevia, stevioside, mogroside IV, mogroside V,Luo Han Guo sweetener, monatin, curculin, glycyrrihizin such asmono-ammonium glycyrrhizic acid salt hydrate, sucralose, saccharin,cyclamate, aspartame, acesulfame potassium or other salts, or neotame,in combination with a sweet taste improving inorganic acid salt additiveis provided. A non-limiting example includes at least one functionalingredient and a sweetener comprising rebaudioside-A (REBA), stevia,stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener, monatin,curculin, glycyrrihizin such as mono-ammonium glycyrrhizic acid salthydrate, sucralose, saccharin, cyclamate, aspartame, acesulfamepotassium or other salts, or neotame, in combination with sodiumchloride.

The desired weight ratio of the natural and/or synthetic high-potencysweetener to sweet taste improving composition(s) in the functionalsweetener composition will depend on the particular natural and/orsynthetic high-potency sweetener, and the sweetness and othercharacteristics desired in the final product or orally ingestiblecomposition. Natural and/or synthetic high-potency sweeteners varygreatly in their potency, ranging from about 30 times more potent thansucrose to about 8,000 times more potent than sucrose on a weight basis.In general, the weight ratio of the natural and/or synthetichigh-potency sweetener to sweet taste improving composition may forexample range from range between 10,000:1 and 1:10,000; a furthernon-limiting example may range from about 9,000:1 to about 1:9,000; yetanother example may range from about 8,000:1 to about 1:8,000; a furtherexample may range from about 7,000:1 to about 1:7,000; another examplemay range from about 6,000:1 to about 1:6000; in yet another example mayrange from about 5,000:1 to about 1:5,000; in yet another example mayrange from about 4,000:1 to about 1:4,000; in yet another example mayrange from about 3,000:1 to about 1:3,000; in yet another example mayrange from about 2,000:1 to about 1:2,000; in yet another example mayrange from about 1,500:1 to about 1:1,500; in yet another example mayrange from about 1,000:1 to about 1:1,000; in yet another example mayrange from about 900:1 to about 1:900; in yet another example may rangefrom about 800:1 to about 1:800; in yet another example may range fromabout 700:1 to about 1:700; in yet another example may range from about600:1 to about 1:600; in yet another example may range from about 500:1to about 1:500; in yet another example may range from about 400:1 toabout 1:400; in yet another example may range from about 300:1 to about1:300; in yet another example may range from about 200:1 to about 1:200;in yet another example may range from about 150:1 to about 1:150; in yetanother example may range from about 100:1 to about 1:100; in yetanother example may range from about 90:1 to about 1:90; in yet anotherexample may range from about 80:1 to about 1:80; in yet another examplemay range from about 70:1 to about 1:70; in yet another example mayrange from about 60:1 to about 1:60; in yet another example may rangefrom about 50:1 to about 1:50; in yet another example may range fromabout 40:1 to about 1:40; in yet another example may range from about30:1 to about 1:30; in yet another example may range from about 20:1 toabout 1:20; in yet another example may range from about 15:1 to about1:15; in yet another example may range from about 10:1 to about 1:10; inyet another example may range from about 9:1 to about 1:9; in yetanother example may range from about 8:1 to about 1:8; in yet anotherexample may range from about 7:1 to about 1:7; in yet another examplemay range from about 6:1 to about 1:6; in yet another example may rangefrom about 5:1 to about 1:5; in yet another example may range from about4:1 to about 1:4; in yet another example may range from about 3:1 toabout 1:3; in yet another example may range from about 2:1 to about 1:2;and in yet another example may be about 1:1; depending on the particularnatural and/or synthetic high-potency sweetener selected.

It is contemplated that the combination of at least one natural and/orsynthetic high-potency sweetener to at least one sweet taste improvingcomposition may be carried out in any pH range that does not materiallyor adversely affect the taste of the functional sweetener composition orthe functional sweetened composition. A non-limiting example of the pHrange may be from about 2 to about 8. A further example includes a pHrange from about 2 to about 5.

One of ordinary skill in the art may combine at least one natural and/orsynthetic high-potency sweetener, at least one sweet taste improvingcomposition, and at least one functional ingredient in any manner. Forexample, at least one natural and/or synthetic high-potency sweetenerand at least one functional ingredient may be added to the functionalsweetener composition before the at least one sweet taste improvingcomposition. In another example, at least one natural and/or synthetichigh-potency sweetener and at least one functional ingredient may beadded to the functional sweetener composition after the at least onesweet taste improving composition. In yet another example, at least onenatural and/or synthetic high-potency sweetener and at least onefunctional ingredient may be added to the functional sweetenercomposition simultaneously with the at least one sweet taste improvingcomposition. In another example, at least one natural and/or synthetichigh-potency sweetener may be added to the functional sweetenercomposition before the at least one sweet taste improving compositionand at least one functional ingredient. In yet another example, at leastone natural and/or synthetic high-potency sweetener may be added to thefunctional sweetener composition after the at least one sweet tasteimproving composition and at least one functional ingredient.

In yet another embodiment, at least one natural and/or synthetichigh-potency sweetener may be combined with the at least one sweet tasteimproving composition and at least one functional ingredient prior tobeing added to a orally ingestible composition. For example, the atleast one natural and/or synthetic high-potency sweetener may be in apure, diluted, or concentrated form as a liquid (e.g., solution), solid(e.g., powder, chunk, pellet, grain, block, crystalline, or the like),suspension, gas state, or combinations thereof may be contacted with theat least one sweet taste improving composition which may be in a pure,diluted, or concentrated form as a liquid (e.g., solution), solid (e.g.,powder, chunk, pellet, grain, block, crystalline, or the like),suspension, gas state, or combinations thereof and with the at least onefunctional ingredient which may be in pure, diluted, or concentratedform as a liquid (e.g., solution), solid (e.g., powder, chunk, pellet,grain, block, crystalline, or the like), suspension, gas state, orcombinations thereof before all are contacted with an orally ingestiblecomposition. In yet another embodiment, when there are more than onenatural and/or synthetic high-potency sweetener, more than one sweettaste improving composition, or more than one functional ingredient,each component of the functional sweetener composition may be addedsimultaneously, in an alternating pattern, in a random pattern, or anyother pattern.

IV. Tabletop Functional Sweetener Compositions

In a particular embodiment of the present invention, the functionalsweetener compositions comprise a tabletop functional sweetenercomposition comprising at least one natural and/or synthetichigh-potency sweetener in combination with: (i) at least one functionalingredient; (ii) at least one bulking agent; and (iii) optionally atleast one sweet taste improving composition and/or anti-caking agentwith improved temporal and/or flavor profile. In accordance withparticular embodiments, suitable “bulking agents” include maltodextrin(10 DE, 18 DE, or 5 DE), corn syrup solids (20 or 36 DE), sucrose,fructose, glucose, invert sugar, sorbitol, xylose, ribulose, mannose,xylitol, mannitol, galactitol, erythritol, maltitol, lactitol, isomalt,maltose, tagatose, lactose, inulin, glycerol, propylene glycol, polyols,polydextrose, fructooligosaccharides, cellulose and cellulosederivatives, and the like, and mixtures thereof. Additionally, inaccordance with still other embodiments of the invention, granulatedsugar (sucrose) or other caloric sweeteners such as crystallinefructose, other carbohydrates, or sugar alcohols can be used as abulking agent due to their provision of good content uniformity withoutthe addition of significant calories. In one embodiment, a bulking agentmay be used as a sweet taste improving composition.

As used herein the phrase “anti-caking agent” and “flow agent” refer toany composition which prevents, reduces, inhibits, or suppresses atleast one natural and/or synthetic high-potency sweetener molecule fromattaching, binding, or contacting to another natural and/or synthetichigh-potency sweetener molecule. Alternatively, anti-caking agent mayrefer to any composition which assists in content uniformity and uniformdissolution. In accordance with particular embodiments, non-limitingexamples of anti-caking agents include cream of tartar, calciumsilicate, silicon dioxide, microcrystalline cellulose (Avicel, FMCBioPolymer, Philadelphia, Pa.), and tricalcium phosphate. In oneembodiment, the anti-caking agents are present in the tabletopfunctional sweetener composition in an amount from about 0.001 to about3% by weight of the tabletop functional sweetener composition.

Tabletop functional sweetener compositions are embodied and packaged innumerous different forms and it is intended that the tabletop functionalsweetener compositions of the present invention may be of any form knownin the art. In accordance with particular embodiments, non-limitingexamples include powder form, granular form, packets, tablets, sachets,pellets, cubes, solids, and liquids.

In an embodiment, a tabletop functional sweetener composition comprisesa single-serving (portion control) packet comprising a dry-blend of afunctional sweetener formulation. Dry-blend formulations generally maycomprise powder or granules. Although the tabletop functional sweetenerpacket may be of any size, an illustrative non-limiting example ofconventional portion control tabletop sweetener packets areapproximately 2.5 by 1.5 inches and hold approximately 1 gram of asweetener composition having a sweetness equivalent to 2 teaspoons ofgranulated sugar (˜8 g). The amount of natural and/or synthetichigh-potency sweetener in a dry-blend tabletop functional sweetenerformulation will vary due to the varying potency of different naturaland/or synthetic high-potency sweeteners. In a particular embodiment, adry-blend tabletop functional sweetener formulation may comprise anatural and/or synthetic high-potency sweetener in an amount from about1% (w/w) to about 10% (w/w) of the tabletop functional sweetenercomposition.

Solid tabletop functional sweetener embodiments include cubes andtablets. A non-limiting example of conventional cubes are equivalent insize to a standard cube of granulated sugar, which is approximately2.2×2.2×2.2 cm³ and weigh approximately 8 g. In one embodiment, a solidtabletop sweetener is in the form of a tablet or any other four known tothose skilled in the art.

A tabletop functional sweetener composition may also be embodied in theform of a liquid, wherein the NHPS is combined with a liquid carrier.Suitable non-limiting examples of carrier agents for liquid tabletopfunctional sweeteners include water, alcohol, polyol, glycerin base orcitric acid base dissolved in water, and mixtures thereof. Due to thevarying potencies of the different high-potency sweeteners, the amountof high-potency sweetener in a liquid tabletop functional sweetenerformulation will also vary. The sweetness equivalent of a tabletopfunctional sweetener composition for any of the forms described hereinor known in the art may be varied to obtain a desired sweetness profile.For example, a tabletop functional sweetener composition may comprise asweetness comparable to that of an equivalent amount of standard sugar.In another embodiment, the tabletop functional sweetener composition maycomprise a sweetness of up to 100 times that of an equivalent amount ofsugar. In another embodiment, the tabletop functional sweetenercomposition may comprise a sweetness of up to 90 times, 80 times, 70times, 60 times, 50 times, 40 times, 30 times, 20 times, 10 times, 9times, 8 times, 7 times, 6 times, 5 times, 4 times, 3 times, and 2 timesthat of an equivalent amount of sugar.

In one embodiment, the tabletop functional sweetener composition mayalso be formulated for targeted uses, for example, in beverage, food,pharmaceutical, cosmetics, herbal/vitamins, tobacco, and in any otherproducts which may be sweetened. For example, a tabletop functionalsweetener composition for baking may be formulated having additionalprotecting agents such as encapsulants. Other forms will be readilyapparent to those skilled in the tabletop sweetener art.

Commonly used methods for making powder or granulated functionalsweetener formulations for packets include fluid bed agglomerationprocesses. Other methods for making tabletop sweetener compositions arewell known to those of ordinary skill in the art.

Those skilled in the art appreciate that the amount of natural and/orsynthetic high-potency sweetener and amount and types of sweet tasteimproving composition, bulking agent, and/or anti-caking agent can bemodified in order to tailor the taste of the tabletop sweetenercomposition to a desired profile and end use.

Specific embodiments of tabletop sweetener compositions and methods ofmaking tabletop functional sweetener compositions are disclosed in U.S.Provisional Application No. 60/805,209, filed on Jun. 19, 2006, byDuBois, et al., the disclosure of which is incorporated herein byreference in its entirety.

V. Orally Ingestible Compositions

As used herein, “orally ingestible composition” and “sweetenablecomposition” are synonymous and mean substances which are contacted withthe mouth of man or animal, including substances which are taken intoand subsequently ejected from the mouth and substances which are drunk,eaten, swallowed or otherwise ingested, and are safe for human or animalconsumption when used in a generally acceptable range. Thesecompositions include food, beverage, pharmaceutical, tobacco,nutraceutical, oral hygienic/cosmetic products, and the like.Non-limiting examples of these products include non-carbonated andcarbonated beverages such as colas, ginger ales, root beers, ciders,fruit-flavored soft drinks (e.g., citrus-flavored soft drinks such aslemon-lime or orange), powdered soft drinks, and the like; fruit juicesoriginating in fruits or vegetables, fruit juices including squeezedjuices or the like, fruit juices containing fruit particles, fruitbeverages, fruit juice beverages, beverages containing fruit juices,beverages with fruit flavorings, vegetable juices, juices containingvegetables, and mixed juices containing fruits and vegetables; sportdrinks, energy drinks, near water and the like drinks (e.g., water withnatural or synthetic flavorants); tea type or favorite type beveragessuch as coffee, cocoa, black tea, green tea, oolong tea and the like;beverages containing milk components such as milk beverages, coffeecontaining milk components, café au fait, milk tea, fruit milkbeverages, drinkable yogurt, lactic acid bacteria beverages or the like;dairy products; bakery products; desserts such as yogurt, jellies,drinkable jellies, puddings, Bavarian cream, blancmange, cakes,brownies, mousse and the like, sweetened food products eaten at tea timeor following meals; frozen foods; cold confections, e.g. types of icecream such as ice cream, ice milk, lacto-ice and the like (food productsin which sweeteners and various other types of raw materials are addedto milk products, and the resulting mixture is agitated and frozen), andice confections such as sherbets, dessert ices and the like (foodproducts in which various other types of raw materials are added to asugary liquid, and the resulting mixture is agitated and frozen); icecream; general confections, e.g., baked confections or steamedconfections such as cakes, crackers, biscuits, buns with bean jamfilling and the like; rice cakes and snacks; table top products; generalsugar confections such as chewing gum (e.g. including compositions whichcomprise a substantially water-insoluble, chewable gum base, such aschicle or substitutes thereof, including jetulong, guttakay rubber orcertain comestible natural synthetic resins or waxes), hard candy, softcandy, mints, nougat candy, jelly beans and the like; sauces includingfruit flavored sauces, chocolate sauces and the like; edible gels;crémes including butter crémes, flour pastes, whipped cream and thelike; jams including strawberry jam, marmalade and the like; breadsincluding sweet breads and the like or other starch products; spice;general condiments including seasoned soy sauce used on roasted meats,roast fowl, barbecued meat and the like, as well as tomato catsup,sauces, noodle broth and the like; processed agricultural products,livestock products or seafood; processed meat products such as sausageand the like; retort food products, pickles, preserves boiled in soysauce, delicacies, side dishes; snacks such as potato chips, cookies, orthe like; cereal products; drugs or quasi-drugs that are administeredorally or used in the oral cavity (e.g., vitamins, cough syrups, coughdrops, chewable medicine tablets, amino acids, bitter-tasting drug orpharmaceutical agents, acidulants or the like), wherein the drug may bein solid, liquid, gel, or gas form such as a pill, tablet, spray,capsule, syrup, drop, troche agent, powder, and the like; personal careproducts such as other oral compositions used in the oral cavity such asmouth freshening agents, gargling agents, mouth rinsing agents,toothpaste, tooth polish, dentrifices, mouth sprays, teeth-whiteningagents and the like; dietary supplements; tobacco products includingsmoke and smokeless tobacco products such as snuff, cigarette, pipe andcigar tobacco, and all forms of tobacco such as shredded filler, leaf,stem, stalk, homogenized leaf cured, reconstituted binders andreconstituted tobacco from tobacco dust, fines or ether sources insheet, pellet or other forms, tobacco substitutes formulated fromnon-tobacco materials, dip or chewing tobacco; animal feed; andnutraceutical products, which includes any food or part of a food thatmay provide medicinal or health benefits, including the prevention andtreatment of disease (e.g., cardiovascular disease and levels of highcholesterol in the blood, diabetes, osteoporosis, inflammation, orautoimmune disorders).

Generally, the amount of natural and/or synthetic high-potency sweetenerpresent in a sweetened composition varies widely depending on theparticular type of sweetened composition and its desired sweetness.Those of ordinary skill in the art can readily discern the appropriateamount of sweetener to put in the sweetened composition. In a particularembodiment, the at least one natural and/or synthetic high-potencysweetener is present in the sweetened composition in an amount in therange of about 1 to about 5,000 ppm of the sweetened composition and theat least one sweet taste improving composition is present in thesweetened composition in an amount in the range of about 0.1 to about100,000 ppm of the sweetened composition.

In accordance with particular embodiments, suitable amounts of naturalhigh-potency sweeteners for sweetenable compositions comprise amounts inthe range from about 100 ppm to about 3,000 ppm for rebaudioside A; fromabout 50 ppm to about 3,000 ppm for stevia; from about 50 ppm to about3,000 ppm for stevioside; from about 50 ppm to about 3,000 ppm formogroside IV; from about 50 ppm to about 3,000 ppm for mogroside V; fromabout 50 ppm to about 3,000 ppm for Luo Han Guo sweetener; from about 5ppm to about 300 ppm for monatin, from about 5 ppm to about 200 ppmthaumatin; and from about 50 ppm to about 3,000 ppm for mono-ammoniumglycyrrhizic acid salt hydrate.

In accordance with particular embodiments, suitable amounts of synthetichigh-potency sweeteners for sweetenable compositions comprise a rangefrom about 1 ppm to about 60 ppm for alitame; from about 10 ppm to about600 ppm for aspartame; from about 1 ppm to about 20 ppm for neotame;from about 10 ppm to about 500 ppm for acesulfame potassium; from about50 ppm to about 5,000 ppm for cyclamate; from about 10 ppm to about 500ppm for saccharin; from about 5 ppm to about 250 ppm for sucralose; fromabout 1 ppm to about 20 ppm forN—[N-[3-(3-hydroxy-4-methoxyphenyl)propyl]-L-α-aspartyl]-L-phenylalanine1-methyl ester; from about 1 ppm to about 20 ppm forN—[N-[3-(3-hydroxy-4-methoxyphenyl)-3-methylbutyl]-L-α-aspartyl]-L-phenylalanine1-methyl ester; and from about 1 ppm to about 20 ppm forN—[N-[3-(3-methoxy-4-hydroxyphenyl)propyl]-L-α-aspartyl]-L-phenylalanine1-methyl ester.

In one embodiment, an orally ingestible composition comprises acarbonated beverage comprising at least one natural and/or synthetichigh-potency sweetener, at least one sweet taste improving composition,and at least one functional ingredient; wherein the at least one naturaland/or synthetic high-potency sweetener comprises rebaudioside A,rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E,rebaudioside F, dulcoside A, dulcoside B, rubusoside, stevia,stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener,siamenoside, monatin and its salts (monatin SS, RR, RS, SR), curculin,glycyrrhizic acid and its salts, thaumatin, monellin, mabinlin,brazzein, hernandulcin, phyllodulcin, glycyphyllin, phloridzin,trilobtain, baiyunoside, osladin, polypodoside A, pterocaryoside A,pterocaryoside B, mukurozioside, phlomisoside I, periandrin I,abrusoside A, cyclocarioside I, sucralose, acesulfame potassium or othersalts, aspartame, alitame, saccharin, neohesperidin dihydrochalcone,cyclamate, neotame,N—[N-[3-(3-hydroxy-4-methoxyphenyl)propyl]-L-α-aspartyl]-L-phenylalanine1-methyl ester,N—[N-[3-(3-hydroxy-4-methoxyphenyl)-3-methylbutyl]-L-α-aspartyl]-L-phenylalanine1-methyl ester,N—[N-[3-(3-methoxy-4-hydroxyphenyl)propyl]-L-α-aspartyl]-L-phenylalanine1-methyl ester, salts thereof, or combinations thereof; wherein the atleast one sweet taste improving composition is selected from the groupconsisting of carbohydrates, polyols, amino acids and theircorresponding salts, polyamino acids and their corresponding salts,sugar acids and their corresponding salts, organic acids, inorganicacids, organic salts, inorganic salts, bitter compounds, flavorants,astringent compounds, polymers, proteins or protein hydrolysates,surfactants, emulsifiers, flavonoids, alcohols, and combinationsthereof; and wherein the at least one functional ingredient comprises atleast one vitamin. Specific combinations of sweet taste improvingcompositions are disclosed in U.S. Provisional Application Nos.60/739,302 and 60/739,124.

In particular embodiment, the at least one functional ingredient mayrequire special processing in order to be incorporated into thefunctional sweetened composition. This is particularly relevant when thefunctional sweetened composition is aqueous and the at least onefunctional ingredient is hydrophobic. Techniques of incorporatinghydrophobic compositions into aqueous solutions are well known to thoseof ordinary skill in the art, non-limiting examples of which includehomogenization, encapsulation, emulsions, and addition of stabilizers,gums, and the like.

In a particular embodiment, the process for producing a substantiallystable dispersion of the at least one functional ingredient in anaqueous functional sweetened composition comprises mixing the at leastone functional ingredient with the aqueous orally ingestible compositionto form a first dispersion of particles, heating the first dispersion ofparticles, and homogenizing the heated first dispersion particles toobtain an aqueous functional sweetened composition comprising particlesof the at least one functional ingredient ranging in size from about 0.1micron to about 50 microns. This method is disclosed further in U.S.application Ser. Nos. 10/458,692 and 11/315,206, filed on Oct. 24, 2003,and Dec. 23, 2005, respectively, the disclosures of which areincorporated herein by reference in their entirety.

The functional sweetener compositions and orally ingestible compositionscontaining the same are useful for providing healthy benefits beyondbasic nutrition. For example, such benefits may include, but are notlimited to, reducing the risk of Parkinson's disease, Alzheimer's, someforms of cancer, night blindness, beriberi, ariboflavinosis, pellagra,paresthesia, scurvy, megaloblastic anemia, rickets, and bleedingdiathesis.

The present invention is further illustrated by the following examples,which are not to be construed in any way as imposing limitations uponthe scope thereof. On the contrary, it is to be clearly understood thatresort may be had to various other embodiments, modifications, andequivalents thereof which, after reading the description therein, maysuggest themselves to those skilled in the art without departing fromthe spirit of the present invention and/or the scope of the appendedclaims. Unless otherwise specified, %'s are by weight.

Example Set A Example A

A rebaudioside A diet cola beverage (sweetness level 10% sucroseequivalent) is prepared with 50 mg of vitamin C per serving (˜240 mL), 3mg of vitamin E, 400 ppm of rebaudioside A, and 3.5% erythritol.

Example A2

A rebaudioside A diet lemon-lime beverage (sweetness level 10% sucroseequivalent) is prepared with 50 mg of vitamin C per serving (˜240 mL), 3mg of vitamin E, 400 ppm of rebaudioside A, and 3.5% erythritol.

Example A3

Commercially available Minute Maid Orange Juice (100% juice product) isdiluted 1:1 with a 360 ppm rebaudioside A/citrate composition. Theproduct contains 50 mg of vitamin C per serving (˜240 mL), 3 mg ofvitamin E, and 180 ppm rebaudioside A (equivalent to 5% sucrose).

Example A4

Commercially available Nestea Cool Lemon Iced Tea product is diluted 1:1with a 360 ppm rebaudioside A/citrate composition. The product contains50 mg of vitamin C per serving (˜240 mL), 3 mg of vitamin E, and 180 ppmof rebaudioside A (equivalent to 5% sucrose).

The following Examples B1-B3, C1-C3, D, E1-E3, and F illustrate methodsof making purified rebaudioside A in accordance with particularembodiments of this invention:

Example Set B

TABLE 2 Summary of Examples B1-3 Crude Solvent HPLC Rebaudioside AEthanol Methanol Water Heating Drying Yield Purity (g) (95%)(mL)(99%)(mL) (mL) T (° C.) T (° C.) (g) (wt/wt %) B1 400 1200 400 320 50 50130 98.9 B2 100 320 120 50 30-40 60 72 98.3 B3 50 160 60 25 ~30 60 27.398.2

Example B1

Crude rebaudioside A (77A % purity) mixture was obtained from acommercial source. The impurities (6.2% stevioside, 5.6% rebaudioside C,0.6% rebauiodioside F, 1.0% other steviolglycosides, 3.0% rebaudiosideD, 4.9% rebaudioside B, 0.3% steviolbioside) were identified andquantified using HPLC on dry basis, moisture content 4.7%.

Crude rebaudioside A (400 g), ethanol (95%, 1200 mL), methanol (99%, 400mL) and water (320 mL) were combined and heated to 50° C. for 10minutes. The clear solution was cooled to 22° C. for 16 hours. The whitecrystals were filtered and washed twice with ethanol (2×200 mL, 95%) anddried in a vacuum oven at 50° C. for 16-24 hours under reduced pressure(20 mm).

The final composition of substantially pure rebaudioside A (130 g)comprised 98.91% rebaudioside A, 0.06% stevioside, 0.03% rebaudioside C,0.12% rebaudioside F, 0.13% other steviolglycosides, 0.1% rebaudiosideD, 0.49% rebaudioside B and 0.03% steviolbioside, all by weight.

Example B2

Crude rebaudioside A (80.37%) was obtained from a commercial source. Theimpurities (6.22% stevioside, 2.28% rebaudioside C, 0.35% Dulcoside,0.78% rebaudioside F, 0.72% other steviolglycosides, 3.33% rebaudiosideB, 0.07% steviolbioside) were identified by HPLC on dry basis, moisturecontent 3.4%.

Crude rebaudioside A (100 g), ethanol (95%, 320 mL), methanol (99%, 120mL) and water (50 mL) were combined and heated to 30-40° C. for 10minutes. The clear solution was cooled to 22° C. for 16 hours. The whitecrystals were filtered and washed twice with ethanol (2×50 mL, 95%). Thewet filter cake (88 g) was slurried in ethanol (95%, 1320 mL) for 16hours, filtered, washed with ethanol (95%, 2×100 mL) and dried in avacuum oven at 60° C. for 16-24 hours under reduced pressure (20 mm).

The final composition of substantially pure rebaudioside A (72 g)comprised 98.29% rebaudioside A, 0.03% stevioside, 0.02% rebaudioside C,0.17% rebaudioside F, 0.06% rebaudioside D and 1.09% rebaudioside B.Steviolbioside was not detected by HPLC.

Example B3

Crude rebaudioside A (80.37%) was obtained from a commercial source. Theimpurities (6.22% stevioside, 2.28% rebaudioside C, 0.35% Dulcoside,0.78% rebaudioside F, 0.72% other steviolglycosides, 3.33% rebaudiosideB, 0.07% steviolbioside) were identified by HPLC on dry basis, moisturecontent 3.4%.

Crude rebaudioside A (50 g), ethanol (95%, 160 mL), methanol (99%, 60mL) and water (25 mL) were combined and heated to approximately 30° C.for 10 minutes. The clear solution was cooled to 22° C. for 16 hours.The white crystals were filtered and washed twice with ethanol (2×25 mL,95%). The wet filter cake (40 g) was slurried in methanol (99%, 600 mL)for 16 hours, filtered, washed with methanol (99%, 2×25 mL) and dried ina vacuum oven at 60° C. for 16-24 hours under reduced pressure (20 mm).

The final composition of substantially pure rebaudioside A (27.3 g)comprised 98.22% rebaudioside A, 0.04% stevioside, 0.04% rebaudioside C,0.18% rebaudioside F, 0.08% rebaudioside D and 1.03% rebaudioside B.Steviolbioside was not detected by HPLC.

Example Set C

TABLE 3 Summary of Examples C1-3 Solvent Crude Organic Rebaudio- EthanolCo- Wa- HPLC side (95%) solvent ter Wash Yield Purity A (g) (mL) (mL)(mL) Solvent (g) (%) C1 5 15 Metha- 3.5 EtOH/ 2.6 >99 MeOH nol (6) (3:1v/v) C2 5 15 Metha- 4 EtOH/ 2.3 >99 MeOH nol (5) (3:1 v/v) C3 5 16Metha- 2.5 *EtOH/ 3.2 >98 MeOH nol (6) (8:3 v/v)

Example C1

A mixture of crude rebaudioside A (80.37% purity, 5 g), ethanol (95%, 15mL), methanol (5 mL) and water (3.5 mL) were combined and heated toreflux for 10 minutes. The clear solution was cooled to 22° C. for 16hours while stirring. The white crystalline product was filtered, washedtwice with ethanol:methanol (5.0 mL, 3:1, v/v) mixture and dried in avacuum oven at 50° C. for 16-24 hours under reduced pressure (20 mm) toyield 2.6 g of purified product (>99% by HPLC).

Example C2

A mixture of crude rebaudioside A (80.37% purity, 5 g), ethanol (95%, 15mL), methanol (5 mL) and water (4.0 mL) were combined and heated toreflux for 10 minutes. The clear solution was cooled to 22° C. for 16hours while stirring. The white crystalline product was filtered, washedtwice with ethanol:methanol (5.0 mL, 3:1, v/v) mixture and dried in avacuum oven at 50° C. for 16-24 hours under reduced pressure (20 mm) toyield 2.3 g of purified product (>99% by HPLC).

Example C3

A mixture of crude rebaudioside A (80.37% purity, 5 g), ethanol (95%, 16mL), methanol (6 mL) and water (2.5 mL) were combined and heated toreflux for 10 minutes. The clear solution was cooled to 22° C. for 2hours. During this time, crystals started to appear. The mixture isstirred at room temperature for 16 hours. The white crystalline productwas filtered, washed twice with ethanol:methanol (5.0 mL, 8:3, v/v)mixture and dried in a vacuum oven at 50° C. for 16-24 hours underreduced pressure (20 mm) to yield 3.2 g of purified product (>98% byHPLC).

Example D

TABLE 4 Summary of Example D Crude Solvent Rebaudio- Organic HPLC sideSolvent Water Wash Yield Purity A (g) (mL) (mL) Solvent (g) (%) D 50EtOH (160) 40 EtOH 19.8 99.5

A mixture of crude rebaudioside A (80.37% purity, 50 g), ethanol (95%,160 mL) and water (40 mL) were combined and heated to reflux for 30minutes. The mixture was then allowed to cool to ambient temperature for16-24 hours. The white crystalline product was filtered, washed twicewith ethanol (95%, 25 mL), and dried in a vacuum oven at 60° C. for16-24 hours under reduced pressure (20 mm) to yield 19.8 g of purifiedproduct (99.5% by HPLC).

Example E

TABLE 5 Summary of Examples E1-3 Crude Organic Rebaudio- Ethanol Co- Wa-Methanol HPLC side (95%) solvent ter Slurry Yield Purity A (g) (mL) (mL)(mL) (mL) (g) (%) E1 50 160 Methanol 25 200 12.7 >97 (60) E2 50 160Methanol 25 300 18.6 >97 (60) E3 50 160 Methanol 25 350 22.2 >97 (60)

Example E1

A mixture of crude rebaudioside A (41% purity, 50 g), ethanol (95%, 160mL), methanol (99.8%, 60 mL) and water (25 mL) were combined by stirringat 22° C. A white product crystallized out in 5-20 hours. The mixturewas stirred for additional 48 hours. The white crystalline product wasfiltered and washed twice with ethanol (95%, 25 mL). The wet cake ofwhite crystalline product then was slurried in methanol (99.8%, 200 mL)for 16 hours, filtered, washed twice with methanol (99.8%, 25 mL), anddried in a vacuum oven at 60° C. for 16-24 hours under reduced pressure(20 mm) to give 12.7 g of purified product (>97% by HPLC).

Example E2

A mixture of crude rebaudioside A (48% purity, 50 g), ethanol (95%, 160mL), methanol (99.8%, 60 mL) and water (25 mL) was combined by stirringat 22° C. The white product crystallized out in 3-6 hours. The mixturewas stirred for additional 48 hours. The white crystalline product wasfiltered and washed twice with ethanol (95%, 25 mL). The wet cake ofwhite crystalline product then was slurried in methanol (99.8%, 300 mL)for 16 hours, filtered, washed twice with methanol (99.8%, 25 mL) anddried in a vacuum oven at 60° C. for 16-24 hours under reduced pressure(20 mm) to give 18.6 g of purified product (>97% by HPLC).

Example E3

A mixture of crude rebaudioside A (55% purity, 50 g), ethanol (95%, 160mL), methanol (99.8%, 60 mL) and water (25 mL) was combined by stirringat 22° C. The white product crystallized out in 15-30 minutes. Themixture was stirred for an additional 48 hours. The white crystallineproduct was filtered and washed twice with ethanol (95%, 25 mL). The wetcake of white crystalline product was slurried in methanol (99.8%, 350mL) for 16 hours, filtered, washed twice with methanol (99.8%, 25 mL)and dried in a vacuum oven at 60° C. for 16-24 hours under reducedpressure (20 mm) to give 22.2 g of purified product (>97% by HPLC).

Example F

A solution of rebaudioside A (>97% pure by HPLC) was prepared in doubledistilled water (12.5 gm in 50 mL, 25% concentration) by stirring themixture at 40° C. for 5 minutes. An amorphous rebaudioside A polymorphwas formed by immediately using the clear solution for spray drying withthe Lab-Plant spray drier SD-04 instrument (Lab-Plant Ltd., WestYorkshire, U.K.). The solution was fed through the feed pump into thenozzle atomizer which atomized it into a spray of droplets with the helpof a constant flow of nitrogen/air. Moisture was evaporated from thedroplets under controlled temperature conditions (about 90 to about 97°C.) and airflow conditions in the drying chamber and resulted in theformation of dry particles. This dry powder (11-12 g, H₂O 6.74%) wasdischarged continuously from the drying chamber and was collected in abottle. The solubility in water at room temperature was determined to be>35.0%.

Example Set G

Sensory evaluation of the samples prepared in Example Set G was carriedout under the following protocol, similar to that described hereinabove.In this test protocol, none of the samples were swallowed. All sampleswere expectorated and the mouth was rinsed with water after the tasting.Immediately upon sensing maximal sweetness, the sample was expectorated,the mouth was rinsed with water and the rate of sweetness decay(“Sweetness Linger”) was measured, where attention was focused on thesweetness 3-4 min after the water rinse. After sample tasting wascomplete, a salty oyster cracker was chewed followed by a water rinse,and at least 5 minutes followed before tasting the next sample. Thesweetness linger was rated by a panel of experts in the sensoryevaluation of foods and beverages using the following scale: 0=nosweetness linger, 1=very slight sweetness linger, 2=slight sweetnesslinger, 3=moderate sweetness linger, 4=moderately high sweetness linger,5=high sweetness linger.

The “Sweetness Linger” rating for sucrose observed by this protocol isdefined as 0. The Sweetness Linger of a 500 ppm of REBA control sampleis defined as 5. Experimental samples were tasted by the same protocol,always allowing sufficient time between samples to ensurere-equilibration of the sensory system. Re-tasting of control samplesduring the course of the experiment was allowed and encouraged.

The comparison taste test was performed between two controls andaddition of sweet taste improving additive on the onset and/or sweetnesslinger.

Control Samples

REBA is a natural non-caloric sweetener with a very clean flavor profile(i.e., only sweet) and an acceptable sweetness onset rate but with asweetness which lingers quite noticeably more than that of carbohydratesweeteners.

The effects of formulation change on the sweetness linger of 400 ppmREBA (equivalent to 8 g sucrose) in a citric acid/potassium citratecomposition equivalent to that in a diet lemon-lime beverage wereevaluated. The sweetness linger rating of this solution was determinedto be 5.

8 g of sugar was dissolved in 100 ml of citrate buffer. The sweetnesslinger rating of this control sample was determined to be 0.

The following Examples G 1-51 illustrate combinations of rebaudioside Aand sweet taste improving compositions in accordance with particularembodiments of this invention:

Example G1

400 ppm of REBA was dissolved in a citric acid/potassium citratecomposition equivalent to that in a diet lemon-lime beverage. 1,250 ppmof trehalose was then mixed with the base solution. The sweetness lingerof this solution was determined to be 2.

Example G2

400 ppm of REBA was dissolved in a citric acid/potassium citratecomposition equivalent to that in a diet lemon-lime beverage. 10,000 ppmfructooligosaccharide (55%) was then mixed with the base solution. Thesweetness linger of this solution was determined to be 3.

Example G3

400 ppm of REBA was dissolved in a citric acid/potassium citratecomposition equivalent to that in a diet lemon-lime beverage. 200 ppmacacia senegal was then mixed with the base solution. The sweetnesslinger of this solution was determined to be 3.

Example G4

400 ppm of REBA was dissolved in a citric acid/potassium citratecomposition equivalent to that in a diet lemon-lime beverage. 2,500 ppmβ-Cyclodextrin was then mixed with the base solution. The sweetnesslinger of this solution was determined to be 3.

Example G5

400 ppm of REBA was dissolved in a citric acid/potassium citratecomposition equivalent to that in a diet lemon-lime beverage. 5,000 ppmglycerol was then mixed with the base solution. The sweetness linger ofthis solution was determined to be 3.

Example G6

400 ppm of REBA was dissolved in a citric acid/potassium citratecomposition equivalent to that in a diet lemon-lime beverage. 2,500 ppmof Fibersol-2 was then mixed with the base solution. The sweetnesslinger of this solution was determined to be 1.

Example G7

400 ppm of REBA was dissolved in a citric acid/potassium citratecomposition equivalent to that in a diet lemon-lime beverage. 125 ppmcollagen (unflavored gelatin) was then mixed with the base solution. Thesweetness linger of this solution was determined to be 2. Thisformulation was found to have sugar-like taste characteristics.

Example G8

400 ppm of REBA was dissolved in a citric acid/potassium citratecomposition equivalent to that in a diet lemon-lime beverage. 2,000 ppmcollagen (unflavored gelatin) was then mixed with the base solution. Thesweetness linger of this solution was determined to be 3. Thisformulation was found to have sugar-like taste characteristics.

Example G9

400 ppm of REBA was dissolved in a citric acid/potassium citratecomposition equivalent to that in a diet lemon-lime beverage. 10,000 ppmof D-tagatose was then mixed with the base solution. The sweetnesslinger of this solution was determined to be 2.

Example G10

400 ppm of REBA was dissolved in a citric acid/potassium citratecomposition equivalent to that in a diet lemon-lime beverage. 150 ppm ofsodium chloride was then mixed with the base solution. The sweetnesslinger of this solution was determined to be 3.

Example G11

400 ppm of REBA was dissolved in a citric acid/potassium citratecomposition equivalent to that in a diet lemon-lime beverage. 150 ppm ofpotassium chloride was then mixed with the base solution. The sweetnesslinger of this solution was determined to be 3.

Example G12

400 ppm of REBA was dissolved in a citric acid/potassium citratecomposition equivalent to that in a diet lemon-lime beverage. 300 ppm ofpotassium dihydrogenphosphate was then mixed with the base solution. Thesweetness linger of this solution was determined to be 3.

Example G13

500 ppm of REBA was dissolved in one liter carbon-treated water andphosphoric acid, 75%, (0.43 mL) was added until a pH between pH 2.4 and2.5 was reached. 10,000 ppm to 20,000 ppm of KH₂PO₄ was then mixed withthe base solution. The sweetness linger of this solution was determinedto be 2.

Example G14

400 ppm of REBA was dissolved in a citric acid/potassium citratecomposition equivalent to that in a diet lemon-lime beverage. 500 ppm ofsodium gluconate was then mixed with the base solution. The sweetnesslinger of this solution was determined to be 4.

Example G15

400 ppm of REBA was dissolved in a citric acid/potassium citratecomposition equivalent to that in a diet lemon-lime beverage. 125-500ppm of potassium tartrate monohydrate was then mixed with the basesolution. The sweetness linger of this solution was determined to be 3.

Example G16

400 ppm of REBA was dissolved in a citric acid/potassium citratecomposition equivalent to that in a diet lemon-lime beverage. 500 ppm ofsodium tartrate dihydrate was then mixed with the base solution. Thesweetness linger of this solution was determined to be 2.

Example G17

400 ppm of REBA was dissolved in a citric acid/potassium citratecomposition equivalent to that in a diet lemon-lime beverage. 310-1,250ppm of glucoheptonic acid, sodium salt was then mixed with the basesolution. The sweetness linger of this solution was determined to be 2.

Example G18

400 ppm of REBA was dissolved in a citric acid/potassium citratecomposition equivalent to that in a diet lemon-lime beverage. 250-500ppm of L-sodium lactate was then mixed with the base solution. Thesweetness linger of this solution was determined to be 3. Thisformulation was found to have sugar-like taste characteristics.

Example G19

400 ppm of REBA was dissolved in a citric acid/potassium citratecomposition equivalent to that in a diet lemon-lime beverage. 1,000 ppmof L-sodium lactate was then mixed with the base solution. The sweetnesslinger of this solution was determined to be 2. This formulation wasfound to have sugar-like taste characteristics.

Example G20

400 ppm of REBA was dissolved in a citric acid/potassium citratecomposition equivalent to that in a diet lemon-lime beverage. 600-800ppm of malic acid was then mixed with the base solution. The sweetnesslinger of this solution was determined to be 3.

Example G21

400 ppm of REBA was dissolved in a citric acid/potassium citratecomposition equivalent to that in a diet lemon-lime beverage. 500 ppm ofhydroxycitric acid was then mixed with the base solution. The sweetnesslinger of this solution was determined to be 3.

Example G22

400 ppm of REBA was dissolved in a citric acid/potassium citratecomposition equivalent to that in a diet lemon-lime beverage, 500 ppm ofsalicylic acid was then mixed with the base solution. The sweetnesslinger of this solution was determined to be 3.

Example G23

400 ppm of REBA was dissolved in a citric acid/potassium citratecomposition equivalent to that in a diet lemon-lime beverage. 1,000 ppmof salicylic acid was then mixed with the base solution. The sweetnesslinger of this solution was determined to be 2.

Example G24

400 ppm of REBA was dissolved in a citric acid/potassium citratecomposition equivalent to that in a diet lemon-lime beverage. 112 ppm ofcaffeic acid was then mixed with the base solution. The sweetness lingerof this solution was determined to be 1.

Example G25

400 ppm of REBA was dissolved in a citric acid/potassium citratecomposition equivalent to that in a diet lemon-lime beverage. 250 ppm ofsuccinic acid was then mixed with the base solution. The sweetnesslinger of this solution was determined to be 3.

Example G26

400 ppm of REBA was dissolved in a citric acid/potassium citratecomposition equivalent to that in a diet lemon-lime beverage. An 80:20(wt/wt) ratio of citric acid/malic acid was then mixed with the basesolution. The sweetness linger of this solution was determined to be 4.

Example G27

400 ppm of REBA was dissolved in a citric acid/potassium citratecomposition equivalent to that in a diet lemon-lime beverage. 125 ppm of2,4-dihydroxybenzoic acid was then mixed with the base solution. Thesweetness linger of this solution was determined to be 2.

Example G28

400 ppm of REBA was dissolved in a citric acid/potassium citratecomposition equivalent to that in a diet lemon-lime beverage. 250 ppm of2,4-dihydroxybenzoic acid was then mixed with the base solution. Thesweetness linger of this solution was determined to be 1.

Example G29

400 ppm of REBA was dissolved in a citric acid/potassium citratecomposition equivalent to that in a diet lemon-lime beverage. 100 ppm ofD/L alanine was then mixed with the base solution. The sweetness lingerof this solution was determined to be 3.

Example G30

400 ppm of REBA was dissolved in a citric acid/potassium citratecomposition equivalent to that in a diet lemon-lime beverage. 100 ppm oftheanine was then mixed with the base solution. The sweetness linger ofthis solution was determined to be 1.

Example G31

400 ppm of REBA was dissolved in a citric acid/potassium citratecomposition equivalent to that in a diet lemon-lime beverage. 5,000 ppmto 10,000 ppm of glycine was then mixed with the base solution. Thesweetness linger of this solution was determined to be 3.

Example G32

400 ppm of REBA was dissolved in a citric acid/potassium citratecomposition equivalent to that in a diet lemon-lime beverage. 2,500 ppmof creatine was then mixed with the base solution. The sweetness lingerof this solution was determined to be 2. This formulation was found tohave sugar-like taste characteristics.

Example G33

400 ppm of REBA was dissolved in a citric acid/potassium citratecomposition equivalent to that in a diet lemon-lime beverage. 620 ppm to5,000 ppm of L-serine was then mixed with the base solution. Thesweetness linger of this solution was determined to be 2. Thisformulation was found to have sugar-like taste characteristics.

Example G34

400 ppm of REBA was dissolved in a citric acid/potassium citratecomposition equivalent to that in a diet lemon-lime beverage. 1,250 ppmto 2,500 ppm of glucosamine hydrochloride was then mixed with the basesolution. The sweetness linger of this solution was determined to be 3.This formulation was found to have sugar-like taste characteristics.

Example G35

400 ppm of REBA was dissolved in a citric acid/potassium citratecomposition equivalent to that in a diet lemon-lime beverage. 2,500 ppmto 5,000 ppm of taurine was then mixed with the base solution. Thesweetness linger of this solution was determined to be 3.

Example G36

400 ppm of REBA was dissolved in a citric acid/potassium citratecomposition equivalent to that in a diet lemon-lime beverage. 1,000 ppmto 2,000 ppm of polypropylene glycol alginate (PGA) was then mixed withthe base solution. The sweetness linger of this solution was determinedto be 5. This formulation was found to have sugar-like tastecharacteristics.

Example G37

Two solutions were prepared. In each, 400 ppm of REBA was dissolved in acitric acid/potassium citrate composition equivalent to that in a dietlemon-lime beverage. 78 ppm to 156 ppm and 1,250 ppm of soluble riceprotein were then mixed with the respective base solutions. Thesweetness linger of these solutions was determined to be 3. Thisformulation was found to have sugar-like taste characteristics.

Example G38

400 ppm of REBA was dissolved in a citric acid/potassium citratecomposition equivalent to that in a diet lemon-lime beverage. 312 ppm to625 ppm of soluble rice protein was then mixed with the base solution.The sweetness linger of this solution was determined to be 2. Thisformulation was found to have sugar-like taste characteristics.

Example G39

400 ppm of REBA was dissolved in a citric acid/potassium citratecomposition equivalent to that in a diet lemon-lime beverage. 25 ppm ofnaringin was then mixed with the base solution. The sweetness linger ofthis solution was determined to be 2.

Example G40

400 ppm of REBA was dissolved in a citric acid/potassium citratecomposition equivalent to that in a diet lemon-lime beverage. 1.2 ppm ofquinine was then mixed with the base solution. The sweetness linger ofthis solution was determined to be 4.

Example G41

400 ppm of REBA was dissolved in a citric acid/potassium citratecomposition equivalent to that in a diet lemon-lime beverage. 125 ppm ofenzyme modified rutin Sanmelin™ AO (San-Ei Gen F.F.I., Inc., Osaka,Japan) was then mixed with the base solution. The sweetness linger ofthis solution was determined to be 4. This formulation was found to havesugar-like taste characteristics.

Example G42

400 ppm of REBA was dissolved in a citric acid/potassium citratecomposition equivalent to that in a diet lemon-lime beverage. 250 ppm ofenzyme modified rutin Sanmelin™ AO (San-Ei Gen Inc., Osaka, Japan) wasthen mixed with the base solution. The sweetness linger of this solutionwas determined to be 3. This formulation was found to have sugar-liketaste characteristics.

Example G43

400 ppm of REBA was dissolved in a citric acid/potassium citratecomposition equivalent to that in a diet lemon-lime beverage. 1.2 ppm ofviridiflorol was then mixed with the base solution. The sweetness lingerof this solution was determined to be 2.

Example G44

400 ppm of REBA was dissolved in a citric acid/potassium citratecomposition equivalent to that in a diet lemon-lime beverage. 625 ppm ofgrape skin extract was then mixed with the base solution. The sweetnesslinger of this solution was determined to be 4. This formulation wasfound to have sugar-like taste characteristics.

Example G45

400 ppm of REBA was dissolved in a citric acid/potassium citratecomposition equivalent to that in a diet lemon-lime beverage. 625 ppm ofSymrise™ Natural Flavor Mask for Sweeteners, 164126 (Symrise™,Holzminden, Germany) was then mixed with the base solution. Thesweetness linger of this solution was determined to be 4. Thisformulation was found to have sugar-like taste characteristics.

Example G46

400 ppm of REBA was dissolved in a citric acid/potassium citratecomposition equivalent to that in a diet lemon-lime beverage. 1,250 ppmto 2,500 ppm of Symrise™ Natural Flavor Mask for Sweeteners 164126(Symrise™, Holzminden, Germany) was then mixed with the base solution.The sweetness linger of this solution was determined to be 3. Thisformulation was found to have sugar-like taste characteristics.

Example G47

400 ppm of REBA was dissolved in a citric acid/potassium citratecomposition equivalent to that in a diet lemon-lime beverage. 2 ppm ofNatural Advantage™ Bitterness Blocker 9 (Natural Advantage, Freehold,N.J., U.S.A.) was then mixed with the base solution. The sweetnesslinger of this solution was determined to be 2. This formulation wasfound to have sugar-like taste characteristics.

Example G48

400 ppm of REBA was dissolved in a citric acid/potassium citratecomposition equivalent to that in a diet lemon-lime beverage. 1 ppm to 2ppm of Natural Advantage™ Bitterness Blocker 2 (Natural Advantage,Freehold, N.J., U.S.A.) was then mixed with the base solution. Thesweetness linger of this solution was determined to be 2.

Example G49

400 ppm of REBA was dissolved in a citric acid/potassium citratecomposition equivalent to that in a diet lemon-lime beverage. 2 ppm ofNatural Advantage™ Bitterness Blocker 1 (Natural Advantage, Freehold,N.J., U.S.A.) was then mixed with the base solution. The sweetnesslinger of this solution was determined to be 3.

Example G50

400 ppm of REBA was dissolved in a citric acid/potassium citratecomposition equivalent to that in a diet lemon-lime beverage. 4 ppm to 8ppm of Natural Advantage™ Bitterness Blocker 10 (Natural Advantage,Freehold, N.J., U.S.A.) was then mixed with the base solution. Thesweetness linger of this solution was determined to be 2.

Example G51

400 ppm of REBA was dissolved in a citric acid/potassium citratecomposition equivalent to that in a diet lemon-lime beverage. 25 ppm ofAMP was then mixed with the base solution. The sweetness linger of thissolution was determined to be 3.

Example Set H

Sweet taste improving compositions were combined with a REBA solution todetermine their effect on sweetness linger. Screening of the initialsample, or further dilutions, allowed identification of concentrationswhich were just above-threshold, herein defined as “near-thresholdconcentrations.” The near-threshold additive concentrations, a 6- to100-fold higher additive concentration (depending on the off-tasteintensity), and a mid-level additive concentration (halfway between thenear-threshold and higher additive concentration) were evaluated todetermine the effect on sweetness linger of a REBA solution.

Formulations of a 500 ppm REBA in a phosphoric acid solution (75%) at apH of 2.5 with phosphoric acid or a pH of 3.1 with citric acid andpotassium citrate were prepared prior to the addition of the additivesat the three levels of concentration.

Sensory evaluation using the protocol described in Example Set G thenwas used to evaluate the sweetness linger of the REBA solutions.

Controls

500 ppm of REBA was dissolved in one liter of carbon-treated water andphosphoric acid (75%) was added until a pH between 2.4 and 2.5 wasreached. The sweetness linger rating of this control sample wasdetermined to be 5.

10 g of sugar was dissolved in 100 ml of carbon treated water andphosphoric acid (75%) was added until a pH between 2.4 and 2.5 wasreached. The sweetness linger rating of this control sample wasdetermined to be 0.

The following Examples H 1-41 illustrate combinations of rebaudioside Aand sweet taste improving compositions in accordance with particularembodiments of this invention:

Example H1

500 ppm of REBA was dissolved in one liter carbon-treated water andphosphoric acid (75%), was added until a pH between pH 2.4 and 2.5 wasreached. 5,000 ppm of D-fructose was then mixed with the base solution.The sweetness linger of this solution was determined to be 3. Thisformulation was found to have sugar-like taste characteristics.

Example H2

500 ppm of REBA was dissolved in one liter carbon-treated water andphosphoric acid, 75%, (0.43 mL) was added until a pH between pH 2.4 and2.5 was reached. 1,000 ppm of Fructooligosaccharide (55%) was then mixedwith the base solution. The sweetness linger of this solution wasdetermined to be 3. This formulation was found to have sugar-like tastecharacteristics.

Example H3

500 ppm of REBA was dissolved in one liter carbon-treated water andphosphoric acid, 75%, (0.43 mL) was added until a pH between pH 2.4 and2.5 was reached. 5,000 ppm of D-fructose was then mixed with the basesolution. The sweetness linger of this solution was determined to be 2.

Example H4

500 ppm of REBA was dissolved in one liter carbon-treated water andphosphoric acid, 75%, (0.43 mL) was added until a pH between pH 2.4 and2.5 was reached. 450 ppm of KCl and 680 ppm of KH₂PO₄ were then mixedwith the base solution. The sweetness linger of this solution wasdetermined to be 3. This formulation was found to have sugar-like tastecharacteristics.

Example 115

500 ppm of REBA was dissolved in one liter carbon-treated water andphosphoric acid, 75%, (0.43 mL) was added until a pH between pH 2.4 and2.5 was reached. 250 ppm to 2,500 ppm of potassium benzoate was thenmixed with the base solution. The sweetness linger of this solution wasdetermined to be 4.

Example H6

500 ppm of REBA was dissolved in one liter carbon-treated water andphosphoric acid, 75%, (0.43 mL) was added until a pH between pH 2.4 and2.5 was reached. 150 ppm to 200 ppm of malic acid was then mixed withthe base solution. The sweetness linger of this solution was determinedto be 3.

Example H7

500 ppm of REBA was dissolved in one liter carbon-treated water andphosphoric acid, 75%, (0.43 mL) was added until a pH between pH 2.4 and2.5 was reached. 50 ppm to 200 ppm of citric acid was then mixed withthe base solution. The sweetness linger of this solution was determinedto be 3.

Example H8

500 ppm of REBA was dissolved in one liter carbon-treated water andphosphoric acid, 75%, (0.43 mL) was added until a pH between pH 2.4 and2.5 was reached. 1,171 ppm of citric acid was then mixed with the basesolution. The sweetness linger of this solution was determined to be 3.

Example H9

500 ppm of REBA was dissolved in one liter carbon-treated water andphosphoric acid, 75%, (0.43 mL) was added until a pH between pH 2.4 and2.5 was reached. 50 ppm to 1,400 ppm of adipic acid was then mixed withthe base solution. The sweetness linger of this solution was determinedto be 3. This formulation was found to have sugar-like tastecharacteristics.

Example H10

500 ppm of REBA was dissolved in one liter carbon-treated water andphosphoric acid, 75%, (0.43 mL) was added until a pH between pH 2.4 and2.5 was reached. 1,400 ppm of adipic acid was then mixed with the basesolution. The sweetness linger of this solution was determined to be 2.This formulation was found to have sugar-like taste characteristics.

Example H11

500 ppm of REBA was dissolved in one liter carbon-treated water andphosphoric acid, 75%, (0.43 mL) was added until a pH between pH 2.4 and2.5 was reached. 608 ppm of 6.2 mM phosphoric acid was then mixed withthe base solution. The sweetness linger of this solution was determinedto be 1.

Example H12

500 ppm of REBA was dissolved in one liter carbon-treated water andphosphoric acid, 75%, (0.43 mL) was added until a pH between pH 2.4 and2.5 was reached. 666 ppm of 6.8 mM phosphoric acid was then mixed withthe base solution. The sweetness linger of this solution was determinedto be 1.

Example H13

500 ppm of REBA was dissolved in one liter carbon-treated water andphosphoric acid, 75%, (0.43 mL) was added until a pH between pH 2.4 and2.5 was reached. 500 ppm to 2,000 ppm of potassium benzoate was thenmixed with the base solution. The sweetness linger of this solution wasdetermined to be 4.

Example H14

500 ppm of REBA was dissolved in one liter carbon-treated water andphosphoric acid, 75%, (0.43 mL) was added until a pH between pH 2.4 and2.5 was reached. 5,000 ppm of L-α aminobutyric acid was then mixed withthe base solution. The sweetness linger of this solution was determinedto be 3. This formulation was found to have sugar-like tastecharacteristics.

Example H15

500 ppm of REBA was dissolved in one liter carbon-treated water andphosphoric acid, 75%, (0.43 mL) was added until a pH between pH 2.4 and2.5 was reached. 5,000 ppm of 4-hydroxy-L-proline was then mixed withthe base solution. The sweetness linger of this solution was determinedto be 1 This formulation was found to have sugar-like tastecharacteristics.

Example H16

500 ppm of REBA was dissolved in one liter carbon-treated water andphosphoric acid, 75%, (0.43 mL) was added until a pH between pH 2.4 and2.5 was reached. 5,000 ppm of L-glutamine was then mixed with the basesolution. The sweetness linger of this solution was determined to be 4.This formulation was found to have sugar-like taste characteristics.

Example H17

500 ppm of REBA was dissolved in one liter carbon-treated water andphosphoric acid, 75%, (0.43 mL) was added until a pH between pH 2.4 and2.5 was reached. 15,000 ppm of glycine was then mixed with the basesolution. The sweetness linger of this solution was determined to be 1.This formulation was found to have sugar-like taste characteristics.

Example H18

500 ppm of REBA was dissolved in one liter carbon-treated water andphosphoric acid, 75%, (0.43 mL) was added until a pH between pH 2.4 and2.5 was reached. 3,750 ppm of glycine was then mixed with the basesolution. The sweetness linger of this solution was determined to be3.5. This formulation was found to have sugar-like tastecharacteristics.

Example H19

500 ppm of REBA was dissolved in one liter carbon-treated water andphosphoric acid, 75%, (0.43 mL) was added until a pH between pH 2.4 and2.5 was reached. 7,000 ppm of glycine was then mixed with the basesolution. The sweetness linger of this solution was determined to be 2.This formulation was found to have sugar-like taste characteristics.

Example H20

500 ppm of REBA was dissolved in one liter carbon-treated water andphosphoric acid, 75%, (0.43 mL) was added until a pH between pH 2.4 and2.5 was reached. 5,000 ppm of L-alanine was then mixed with the basesolution. The sweetness linger of this solution was determined to be 2.This formulation was found to have sugar-like taste characteristics.

Example H21

Two solutions were prepared. In each, 500 ppm of REBA was dissolved inone liter carbon-treated water and phosphoric acid, 75%, (0.43 mL) wasadded until a pH between pH 2.4 and 2.5 was reached. 2,500 ppm and 7,000ppm to 10,000 ppm of L-alanine were then mixed with the respective basesolutions. The sweetness linger of these solutions was determined to be3. This formulation was found to have sugar-like taste characteristics.

Example H22

Two solutions were prepared. In each, 500 ppm of REBA was dissolved inone liter carbon-treated water and phosphoric acid, 75%, (0.43 mL) wasadded until a pH between pH 2.4 and 2.5 was reached. 2,500 ppm and10,000 ppm of β-alanine were then mixed with the respective basesolutions. The sweetness linger of these solutions was determined to be2. This formulation was found to have sugar-like taste characteristics.

Example H23

500 ppm of REBA was dissolved in one liter carbon-treated water andphosphoric acid, 75%, (0.43 mL) was added until a pH between pH 2.4 and2.5 was reached. 5,000 ppm of β-alanine was then mixed with the basesolution. The sweetness linger of this solution was determined to be 3.This formulation was found to have sugar-like taste characteristics.

Example H24

500 ppm of REBA was dissolved in one liter carbon-treated water andphosphoric acid, 75%, (0.43 mL) was added until a pH between pH 2.4 and2.5 was reached. 5,000 ppm of glycine and 2,500 ppm of L-alanine wasthen mixed with the base solution. The sweetness linger of this solutionwas determined to be 2. This formulation was found to have sugar-liketaste characteristics.

Example H25

500 ppm of REBA was dissolved in one liter carbon-treated water andphosphoric acid, 75%, (0.43 mL) was added until a pH between pH 2.4 and2.5 was reached. 3,750 ppm of glycine and 3,750 ppm of L-alanine wasthen mixed with the base solution. The sweetness linger of this solutionwas determined to be 2. This formulation was found to have sugar-liketaste characteristics.

Example H26

500 ppm of REBA was dissolved in one liter carbon-treated water andphosphoric acid, 75%, (0.43 mL) was added until a pH between pH 2.4 and2.5 was reached, 7,500 ppm of L-alanyl-L-glutamine was then mixed withthe base solution. The sweetness linger of this solution was determinedto be 3. This formulation was found to have sugar-like tastecharacteristics.

Example H27

500 ppm of REBA was dissolved in one liter carbon-treated water andphosphoric acid, 75%, (0.43 mL) was added until a pH between pH 2.4 and2.5 was reached. 15,000 ppm of glycine and 375 ppm of KAl(SO₄)₂.12H₂O(Alum) were then mixed with the base solution. The sweetness linger ofthis solution was determined to be 2. This formulation was found to havesugar-like taste characteristics.

Example H28

500 ppm of REBA was dissolved in one liter carbon-treated water andphosphoric acid, 75%, (0.43 mL) was added until a pH between pH 2.4 and2.5 was reached. 1,500 ppm of urea and 584 ppm of sodium chloride werethen mixed with the base solution. The sweetness linger of this solutionwas determined to be 3. This formulation was found to have sugar-liketaste characteristics.

Example H29

500 ppm of REBA was dissolved in one liter carbon-treated water andphosphoric acid, 75%, (0.43 mL) was added until a pH between pH 2.4 and2.5 was reached. 3,750 ppm of glycine and 60 ppm to 90 ppm ofpoly-L-α-lysine were then mixed with the base solution. The sweetnesslinger of this solution was determined to be 3. This formulation wasfound to have sugar-like taste characteristics.

Example H30

500 ppm of REBA was dissolved in one liter carbon-treated water andphosphoric acid, 75%, (0.43 mL) was added until a pH between pH 2.4 and2.5 was reached. 3,750 ppm of glycine and 10 ppm of poly-L-ε-lysine werethen mixed with the base solution. The sweetness linger of this solutionwas determined to be 3. This formulation was found to have sugar-liketaste characteristics.

Example H31

500 ppm of REBA was dissolved in one liter carbon-treated water andphosphoric acid, 75%, (0.43 mL) was added until a pH between pH 2.4 and2.5 was reached. 3,750 ppm of glycine and 119 ppm of potassium chloridewere then mixed with the base solution. The sweetness linger of thissolution was determined to be 4. This formulation was found to havesugar-like taste characteristics.

Example H32

500 ppm of REBA was dissolved in one liter carbon-treated water andphosphoric acid, 75%, (0.43 mL) was added until a pH between pH 2.4 and2.5 was reached. 15,000 ppm of glycine and 239 ppm of potassium chloridewere then mixed with the base solution. The sweetness linger of thissolution was determined to be 2. This formulation was found to havesugar-like taste characteristics.

Example H33

500 ppm of REBA was dissolved in one liter carbon-treated water andphosphoric acid, 75%, (0.43 mL) was added until a pH between pH 2.4 and2.5 was reached. 3,750 ppm of glycine and 238 ppm of sodium chloridewere then mixed with the base solution. The sweetness linger of thissolution was determined to be 4. This formulation was found to havesugar-like taste characteristics.

Example H34

500 ppm of REBA was dissolved in one liter carbon-treated water andphosphoric acid, 75%, (0.43 mL) was added until the pH was reachedbetween pH 2.4 and 2.5. 3,750 ppm of glycine, 43 ppm of NaCl and 51 ppmof KCl were then mixed with the base solution. The sweetness linger ofthis solution was determined to be 4. This formulation was found to havesugar-like taste characteristics.

Example H35

500 ppm of REBA was dissolved in one liter carbon-treated water andphosphoric acid, 75%, (0.43 mL) was added until a pH between pH 2.4 and2.5 was reached. 15,000 ppm of glycine and 501 ppm of sodium gluconatewere then mixed with the base solution. The sweetness linger of thissolution was determined to be 2. This formulation was found to havesugar-like taste characteristics.

Example H36

500 ppm of REBA was dissolved in one liter carbon-treated water andphosphoric acid, 75%, (0.43 mL) was added until a pH between pH 2.4 and2.5 was reached. 2,500 ppm of L-alanine and 5,000 ppm of fructose werethen mixed with the base solution. The sweetness linger of this solutionwas determined to be 4. This formulation was found to have sugar-liketaste characteristics.

Example H37

500 ppm of REBA was dissolved in one liter carbon-treated water andphosphoric acid, 75%, (0.43 mL) was added until a pH between pH 2.4 and2.5 was reached. 3,750 ppm of glycine and 35,000 ppm of erythritol werethen mixed with the base solution. The sweetness linger of this solutionwas determined to be 2. This formulation was found to have sugar-liketaste characteristics.

Example H38

500 ppm of REBA was dissolved in one liter carbon-treated water andphosphoric acid, 75%, (0.43 mL) was added until a pH between pH 2.4 and2.5 was reached. 35,000 ppm of erythritol, 3,750 ppm of glycine, 450 ppmof KCl, 680 ppm of KH₂PO₄, and 1,175 ppm of choline chloride were thenmixed with the base solution. The sweetness linger of this solution wasdetermined to be 1. This formulation was found to have sugar-like tastecharacteristics.

Example H39

500 ppm of REBA was dissolved in one liter carbon-treated water andphosphoric acid, 75%, (0.43 mL) was added until a pH between pH 2.4 and2.5 was reached. 2,500 ppm of L-alanine, 5,000 ppm of fructose, and35,000 ppm of erythritol were then mixed with the base solution. Thesweetness linger of this solution was determined to be 4. Thisformulation was found to have sugar-like taste characteristics.

Example H40

500 ppm of REBA was dissolved in one liter carbon-treated water andphosphoric acid, 75%, (0.43 mL) was added until a pH between pH 2.4 and2.5 was reached. 35,000 ppm of erythritol, 3,750 ppm of glycine, 450 ppmof KCl, and 680 ppm of KH₂PO₄ were then mixed with the base solution.The sweetness linger of this solution was determined to be 4. Thisformulation was found to have sugar-like taste characteristics.

Example H41

360 ppm of REBA was dissolved in one liter carbon-treated water andphosphoric acid, 75%, (0.43 mL) was added until a pH between pH 2.4 and2.5 was reached. 400 ppm of Fibergum and 35,000 ppm of erythritol werethen mixed with the base solution. The sweetness linger of this solutionwas determined to be 2.

While the invention has been described in detail with respect tospecific embodiments thereof, it will be appreciated that those skilledin the art, upon attaining an understanding of the foregoing, mayreadily conceive of alterations to, variations of, and equivalents tothese embodiments. Accordingly, the scope of the present inventionshould be assessed as that of the appended claims and any equivalentsthereof.

1-90. (canceled)
 91. A beverage comprising at least one vitamin,rebaudioside A and erythritol, wherein: the rebaudioside A has a puritygreater than about 80% by weight on a dry basis and the weight ratio ofrebaudioside A to erythritol is from about 1:4 to about 1:800.
 92. Thebeverage of claim 91, wherein the rebaudioside A has a purity greaterthan about 90% by weight on a dry basis.
 93. The beverage of claim 91,wherein the rebaudioside A has a purity greater than about 95% by weighton a dry basis.
 94. The beverage of claim 91, wherein the rebaudioside Ahas a purity greater than about 97% by weight on a dry basis.
 95. Thebeverage of claim 91, wherein the weight ratio of rebaudioside A toerythritol is from about 1:20 to about 1:600.
 96. The beverage of claim91, wherein the weight ratio of rebaudioside A to erythritol is fromabout 1:50 to about 1:300.
 97. The beverage of claim 91, wherein theweight ratio of rebaudioside A to erythritol is from about 1:75 to about1:150.
 98. The beverage of claim 91, wherein the vitamin is selectedfrom the group consisting of is selected from the group consisting ofvitamin A, vitamin C, vitamin B3, vitamin B5, vitamin B6, vitamin B12,vitamin E and combinations thereof.
 99. The beverage of claim 91,wherein the beverage is selected from the group consisting of anoncarbonated beverage, carbonated beverage, cola, root beer,fruit-flavored beverage, citrus-flavored beverage, fruit juice,fruit-containing beverage, vegetable juice, vegetable containingbeverage, tea, coffee, dairy beverage, sports drink, energy drink, andflavored water.
 100. The beverage of claim 99, wherein the beverage is asports drink.
 101. The beverage of claim 91, further comprising at leastone sweet taste improving composition selected from the group consistingof carbohydrates, amino acids and their corresponding salts, polyaminoacids and their corresponding salts, sugar acids and their correspondingsalts, organic acids, inorganic acids, organic salts, inorganic salts,bitter compounds, flavorants, astringent compounds, polymers, proteins,protein hydrolysates, surfactants, emulsifiers, flavonoids, alcohols,synthetic sweeteners and combinations thereof.
 102. The beverage ofclaim 91, wherein the beverage comprises a citric acid/potassium citratecomposition.
 103. A beverage comprising at least one vitamin,rebaudioside A and erythritol, wherein: the rebaudioside A has a puritygreater than about 95% by weight on a dry basis, the weight ratio ofrebaudioside A to erythritol is from about 1:4 to about 1:800, and theat least one vitamin is selected from the group consisting of vitamin A,vitamin C, vitamin B3, vitamin B5, vitamin B6, vitamin B12, vitamin Eand combinations thereof.